Lemony Creamed Brussels Sprouts

1. 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. 2

   Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.

3. 3

   Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce 3 minutes.

4. 4

   Remove the sauce from the heat and stir in the lemon zest and lemon juice.

5. 5

   Combine the cooked sprouts with the sauce, correct the seasoning and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.