Lemony Creamed Brussels Sprouts

From Gourmet magazine in the 1980's.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  stalks celery, cut, diagonally into 1/3 inch slices
• 2  tablespoons unsalted butter
• 1⁄4 teaspoon celery seed
• 3  tablespoons all-purpose flour
• 1  cup milk
• 1  teaspoon  freshly grated lemon zest
• 2  teaspoons fresh lemon juice
• 1 1⁄2 lbs Brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water until they are tender, then drain or 2 (10 ounce) packages frozen Brussels sprouts, thawed and cooked

Directions

1. In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften.
2. Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.
3. Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce 3 minutes.
4. Remove the sauce from the heat and stir in the lemon zest and lemon juice.
5. Combine the cooked sprouts with the sauce, correct the seasoning and serve.