Lemony Creamy Brussels Sprouts & Celery

Lemony Creamy Brussels Sprouts & Celery

On Saturday we used the Brussels Sprouts in our CSA box to make the following:

Lemony Creamy Brussels Sprouts & Celery

http://kitchen-parade-veggieventure.blogspot.com/2006/12/lemony-creamy-brussels-sprouts-celery.html

Hands-on time: 25 minutes
Time to table: 25 minutes
Serves 8

Well salted water to cover (I used the steamer instead)

1 pound fresh Brussels sprouts (frozen Brussels are decent but I wouldn't recommend for this)2 tablespoons unsalted butter (1 tablespoon works too, but 2 is better when there's really a pound of sprouts and a near-pound of celery, thus 8 full servings)

4 ribs celery, trimmed and cut on diagonal 1/4 inch thick (reserve leaves for later)

1/4 teaspoon celery seed (or caraway or dill or perhaps nothing)

1 tablespoon flour

1 cup skim or other milk (don't use fat-free half 'n' half, it creates a gooey mess)

Zest of a lemon (important, don't skip)

Juice of half a lemon

Pepper to tasteBring the water to a boil. Meanwhile, trim ends and remove tough outer leaves and any bruised leaves. With a paring knife, cut an X into the core (this helps heat reach the centers to speed cooking). Drop into boiling water and cook until tender, about 15 minutes (err on side of softness so that sauce can soak in).

Meanwhile, in a medium saucepan, melt the butter on MEDIUM until shimmery, stir in the celery and celery seed and cook until celery is beginning to soften. Stir in the flour, smashing any lumpy bits. Slowly (this means starting a tablespoon at a time to start ...) add the milk, stirring continuously. Cook until smooth and thickened, about 5 minutes. Stir in the zest, lemon juice, pepper to taste, Brussels sprouts and reserved celery leaves.

NUTRITION ESTIMATE

Per Serving: 71 Cal (37% from Fat, 18% from Protein, 45% from Carb); 3 g Protein; 3 g Tot Fat; 2 g Sat Fat; 9 g Carb; 3 g Fiber; NetCarb6; 83 mg Calcium; 1 mg Iron; 57 mg Sodium; 8 mg Cholesterol; Weight Watchers 1 point

TIPS

If you're buying celery for this, look for a stalk with nice celery leaves.
Use plenty of salt in the cooking water (or if you prefer to steam the Brussels sprouts, try this technique) (We don't use any salt or pepper.)

To better soak up the lemony creaminess, cook the sprouts just past al dente, then cut in half.

For a gussied up version, I might stir in a small wad of Gorgonzola or a stinky blue cheese.
To make ahead:

Clean, trim and X the Brussels sprouts, keep cold and covered (if needed, a day before but better a few hours before)

Make the sauce but don't add the lemon juice and zest (a few hours ahead)

Before serving, cook the sprouts, rewarm the sauce, stir in the lemon flavor, combine, season and serve