Lemony Creamed Brussels Sprouts and Celery

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, stirring, until it is smooth and thickened.

4. 4

   Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through.

5. 5

   Transfer the creamed Brussels sprouts to a heated dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.