Brussels Sprouts In Celery Sauce Recipes
BRUSSELS SPROUTS WITH CELERY
Make and share this Brussels Sprouts With Celery recipe from Food.com.
Provided by MomLuvs6
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Heat 2 tablespoons of butter in skillet. Add the celery and onion and saute over low heat until tender ,about 10 minutes.
- Steam Brussels sprouts for 7 minutes, while celery and onion cook. Drain and reserve Brussels sprouts.
- In skillet sprinkle flour into the celery and onion mixture. Stir over low heat until well blended, then gradually add the milk and cook gently until sauce thickens.
- Season sauce to taste with salt, pepper and nutmeg, then add the reserved Brussels sprouts.
- Pour mixture into a buttered baking dish. Top with bread crumbs, dot with remaining butter and bake for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 154.5, Fat 8.1, SaturatedFat 4.8, Cholesterol 21, Sodium 138.8, Carbohydrate 17.3, Fiber 3.8, Sugar 3.3, Protein 5.5
BRUSSELS SPROUTS IN CELERY SAUCE
I get a lot of my recipes from when I was a kid. Like Brussels Sprouts I could not stand them, but had to eat them.I decided to make the same recipe I hated and add my own twist to it.
Provided by Eddie Jordan
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Cook Brussels sprouts until tender. Drain very well. Add salt to water stir in celery. Cook for 15 minutes drain well, reserving celery liquid.
- 2. Melt butter blend in flour. Combine celery liquid with enough milk to measure 3 cups liquid stir into flour mixture.
- 3. Cook until smooth and thick, stirring constantly.
- 4. Add celery and pepper pour over Brussels sprouts. Yield 8 servings
LEMONY CREAMED BRUSSELS SPROUTS AND CELERY
Categories Side Thanksgiving Lemon Celery Fall Brussels Sprout Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften. Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce, stirring, until it is smooth and thickened. Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through. Transfer the creamed Brussels sprouts to a heated serving dish.
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