Brussels Sprouts With Celery Recipes

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BRUSSELS SPROUTS SALAD WITH SZECHUAN PEPPERCORN AND CELERY



Brussels Sprouts Salad with Szechuan Peppercorn and Celery image

Provided by Sue Li

Categories     Side     Thanksgiving     Celery     Brussels Sprout     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 tablespoons vegetable oil, such as grapeseed
1 tablespoon toasted sesame oil
1/3 cup rice-wine vinegar
1 large pinch ground white pepper
1 tablespoon Szechuan peppercorns, lightly crushed
Kosher salt
1 1/2 pounds Brussels sprouts, trimmed
3 celery stalks, thinly sliced (about 1 cup)
1 serrano chile, thinly sliced (optional)
1 cup cilantro (tender stems and leaves)

Steps:

  • In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

DELICIOUS CREAMY CHEESY BRUSSELS SPROUTS



Delicious Creamy Cheesy Brussels Sprouts image

This is the ONLY way I can get my husband and kids to eat Brussels sprouts, and everybody that tries this dish LOVES it! Mouth-watering creamy cheesy sauce slathered over Brussels sprouts so soft your teeth slide through them. You may need to double this recipe to have enough! I always make the sauce while sprouts are cooking, to save time and have it all ready at about the same time.

Provided by Katie Hanson

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 30m

Yield 8

Number Of Ingredients 7

1 pound Brussels sprouts, trimmed and scored
2 tablespoons butter
2 tablespoons all-purpose flour
⅛ teaspoon salt
⅛ teaspoon pepper
1 cup milk
2 ½ cups processed cheese (such as Velveeta®), diced

Steps:

  • Bring a saucepan of water to a boil; reduce heat to medium-low and cook the sprouts for 10 minutes. Drain, rinse in cold water, and set aside.
  • Melt the butter in a saucepan over medium heat and stir in the flour, salt, and pepper. Cook the mixture until it turns a slight tan color, about 1 minute; whisk in the milk. Bring to a simmer, whisking constantly, and cook until thickened, about 2 minutes. Stir in the processed cheese until the cheese has melted and the sauce is thick and smooth. Transfer the Brussels sprouts into the sauce, stirring to coat.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 12.3 g, Cholesterol 54.2 mg, Fat 17.6 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 10.5 g, Sodium 780.9 mg, Sugar 6.8 g

CELERY ROOT AND CHESTNUT SOUP WITH BRUSSELS SPROUTS



Celery Root and Chestnut Soup With Brussels Sprouts image

This soup, which came to The Times from executive chef Michael Anthony of New York City's Gramercy Tavern, has a white, soft and silky base, but each bite has a surprising new texture.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 23

1 medium onion, diced small
1 stalk celery, diced small
1 medium leek, white and light green parts only, diced small
2 cloves garlic, minced
1 teaspoon olive oil, plus more for sweating the vegetables
1 large bulb celery root, peeled and diced (about 2 1/2 cups)
4 cups milk
Salt
Pepper
Juice from 1 lemon (about 2 tablespoons, or to taste)
5 shallots, sliced thin
2 cloves garlic, smashed
1 sprig thyme
12 chestnuts, peeled and roughly chopped
1/2 ounce Calvados
Salt
Pepper
2 cups water
1 tablespoon celery root, diced and blanched
1 teaspoon carrots, diced and blanched
3 turnip pieces, quartered and blanched (about three tablespoons)
2 chestnuts, roasted
2 brussels sprouts, diced or leaves, blanched

Steps:

  • Prepare the soup. Sweat the onions, celery, leeks and garlic in a small amount of olive oil until soft without browning, for about 5 minutes. Add celery root and sweat for 4 minutes. Season with salt and pepper.
  • Add milk and then add water to cover, and simmer for 45 to 50 minutes.
  • Puree the milk mixture in a blender with 1 teaspoon olive oil and lemon juice. Strain through a fine mesh strainer.
  • Prepare the chestnut puree. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Deglaze the pan by adding the Calvados. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.
  • To plate (per serving): Pour 5 ounces (5/8 cup) of celery root soup and 1/4 cup of chestnut puree into each bowl. Garnish each bowl with diced celery root, carrots, turnips and roasted chestnuts.

MICROWAVE BRUSSELS SPROUTS



Microwave Brussels Sprouts image

Prepare these dressed-up microwave Brussels sprouts when your conventional oven is filled with the main dish. I think you will agree the cheese topping makes these sprouts special enough to include in a holiday meal. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 pounds brussels sprouts
1/4 cup water
1/4 teaspoon celery salt
Pinch pepper
1/2 cup shredded cheddar cheese
1/3 cup finely crushed cornflakes
1 tablespoon butter, melted

Steps:

  • Place the brussels sprouts in a 1-1/2-qt. microwave-safe dish; add water. Sprinkle with celery salt and pepper. Cover and microwave on high for 6-8 minutes or until tender, stirring and rotating a quarter turn every 2 minutes. Drain. Sprinkle with cheese; microwave on high for 30-60 seconds or until cheese begins to melt. Combine cornflakes and butter; sprinkle over sprouts.

Nutrition Facts : Calories 75 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 128mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

HOLIDAY BRUSSELS SPROUTS



Holiday Brussels Sprouts image

Make Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. -Jodie Beckman, Council Bluffs, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1 package (16 ounces) frozen Brussels sprouts
1 package (10 ounces) frozen peas
2 tablespoons butter
2 celery ribs, chopped
2 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

Steps:

  • Cook Brussels sprouts and peas according to package directions; drain., In a large skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender. Add Brussels sprouts, peas, bacon and chives; toss to combine.

Nutrition Facts : Calories 115 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 147mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

TRULY DELICIOUS BRUSSELS SPROUTS



Truly Delicious Brussels Sprouts image

If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.

Provided by Chef John

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 10m

Yield 4

Number Of Ingredients 5

1 teaspoon butter
1 teaspoon olive oil
12 Brussels sprouts, trimmed and thinly sliced
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
  • Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 44.9 calories, Carbohydrate 5.4 g, Cholesterol 2.7 mg, Fat 2.4 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 21.5 mg, Sugar 1.3 g

BRUSSELS SPROUTS WITH CELERY



Brussels Sprouts With Celery image

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

3 tablespoons butter
2 celery ribs, chopped
1 onion, chopped
1 1/2 lbs Brussels sprouts, small and trimmed
2 tablespoons flour
1 cup milk, heated
salt, to taste
fresh ground pepper
fresh nutmeg, grated
1/4 cup dry breadcrumbs

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 WITH GREEN PEPPER CELERY AND ONIONS



Brussels Sprouts With Green Pepper Celery and Onions image

Make and share this Brussels Sprouts With Green Pepper Celery and Onions recipe from Food.com.

Provided by Fluffy

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb fresh Brussels sprout, halved
1/4 cup chopped green pepper
1/4 cup sliced celery
1/2 cup chopped onion
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place brussels sprouts in a saucepan with 1 inch of water.
  • Bring to boil.
  • Reduce heat cover and simmer 7 minutes.
  • Meanwhile in a large non stick skillet saute the green pepper celery and onion in butter for 2 minutes.
  • Drain brussels sprouts and add to the vegetable mixture.
  • Sprinkle with salt and pepper.
  • Cook and stir 3 to 5 minutes or until sprouts are tender.

Nutrition Facts : Calories 57, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 133.4, Carbohydrate 8.6, Fiber 3.2, Sugar 2.5, Protein 2.8

LEMONY CREAMED BRUSSELS SPROUTS AND CELERY



Lemony Creamed Brussels Sprouts and Celery image

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

4 ribs of celery, cut diagonally into 1/3-inch slices
2 tablespoons unsalted butter
1/4 teaspoon celery seeds
3 tablespoons all-purpose flour
1 cup milk
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 1/2 pounds Brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water, or until they are tender, and drained, or two 10-ounce packages frozen, thawed

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.

BRUSSELS SPROUTS IN CELERY SAUCE



Brussels Sprouts In Celery Sauce image

Brussels sprouts in celery sauce is a creamy preparation of brussels sprouts with celery. Cooked with milk and seasoned to taste, this green and flavorful little dish is good as a side for any meal and tastes best with rice.

Provided by admin

Number Of Ingredients 0

Steps:

  • Remove and discard wilted leaves from sprouts; wash. Soak 10 minutes in cold, salted water. Cook in small amount of water 9 to 10 minutes, until tender; drain. Pour 2 1/4 cups water into medium-size saucepan; bring to boil. Add 1 teaspoon salt and celery; cook 15 minutes. Drain; reserve liquid. Melt butter in top of double boiler over boiling water; stir in flour with wooden spoon until smooth. Combine reserved liquid with enough milk to measure 4 cups; stir into flour mixture gradually. Cook until smooth and thick; stir constantly. Add celery, remaining salt, and pepper. Place sprouts in serving dish; pour sauce over.

Nutrition Facts :

CELERY ROOT SOUP WITH BRUSSELS SPROUTS AND CHESTNUTS



Celery Root Soup with Brussels Sprouts and Chestnuts image

This soup from chef Michael Anthony of Gramercy Tavern adds a touch of elegance to any meal. Photo credit: Ellen Silverman

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

2 tablespoons plus 1 teaspoon olive oil
5 medium celery root, peeled and cut into 1/2-inch pieces
3 small onions, chopped
3 ribs celery, chopped
1 leek, white part only, rinsed well and chopped
10 shallots, chopped
16 cups store-bought or homemade Vegetable Stock
1 cardamom pod
1 (1-inch) stick cinnamon
1 teaspoon whole coriander
1 star anise
1 cup brussels sprout leaves (from about 15 brussels sprouts)
2 cups heavy cream
1/4 cup peeled, cored, and chopped honeycrisp apples
Chestnut Puree for Celery Root Soup with Brussels Sprouts and Chestnuts
Croutons for Celery Root Soup with Brussels Sprouts and Chestnuts

Steps:

  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add celery root, onions, celery, leek, and shallots. Cover and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes.
  • Add stock and bring to a simmer. Place cardamom, cinnamon, coriander, and star anise in a piece of cheesecloth. Using kitchen twine, tie to enclose; add to saucepan. Simmer until celery root is tender, about 35 minutes.
  • Meanwhile, in a medium skillet, heat remaining teaspoon olive oil. Add brussels sprout leaves and cook, stirring, until lightly browned and just wilted. Remove from heat and set aside.
  • Add heavy cream to saucepan and return to a simmer; cook 10 minutes more. Meanwhile, heat butter in a small skillet over medium-high heat until melted. Continue heating until butter is golden and fragrant; immediately remove from heat and set aside.
  • Remove cheesecloth packet from saucepan and discard. Working in batches, transfer mixture to the jar of a blender and carefully blend until pureed. Return puree to a saucepan, add browned butter, and reheat, if necessary. Serve hot, garnishing each bowl with 1 teaspoon reserved brussels sprout leaves, 1 teaspoon chopped apples, 3 tablespoons chestnut puree, and 1 teaspoon croutons.

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