Brussels Sprouts In Celery Sauce Food

BRUSSELS SPROUTS IN CELERY SAUCE

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

ROASTED BRUSSELS SPROUTS AND CARROTS

Steps:

• Whisk 2 tablespoons vegetable oil, the juice of 1/2 lime, 2 teaspoons sugar, 1 minced garlic clove, 1 teaspoon kosher salt and a pinch of red pepper flakes. Toss with 1 pound quartered Brussels sprouts and 1/2 pound sliced carrots on a baking sheet. Roast at 450 degrees F until tender, about 25 minutes. Toss with the juice of 1/2 lime, and salt and chopped mint to taste.

BRUSSELS SPROUTS, WITH BUTTER SAUCE, AMERICANO

Steps:

• Blanch the Brussels sprouts in boiling water, with some salt, and a bit of fresh garlic, for 2 minutes.
• Remove, and steam them for 10 minutes.
• If you don't have a steamer, boil them for 7-10 minutes .
• Meantime, in a saucepan, on simmer, melt the butter, with garlic, parmesan cheese, paprika, bayleaf, cayenne pepper, black pepper, onion, and oregano. If you wish, melt and clarify the butter, before adding the other ingredients.
• Stir, occasionally.
• Remove, and drain the brussel sprouts.
• Place in a bowl, or a service plate, and add the butter sauce, and toss.
• Season with salt, and pepper, and sprinkle with parmesan cheese.
• Serve.
• Deadly.
• Enjoy.

BRUSSELS SPROUTS WITH CELERY

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.

BRUSSELS SPROUTS IN CELERY SAUCE

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.

LEMONY CREAMED BRUSSELS SPROUTS AND CELERY

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 WITH CASHEWS

Steps:

• Depending on the size of the sprouts steam them for 5-8 minutes. They should still be slightly crisp.
• Drain and pour into a fry pan where you have already melted the margarine. Add lemon juice and pepper. Cook until sprouts are heated through and glazed with the margarine.
• Sprinkle with the nuts and serve.

BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY

Steps:

• Clean and remove hard ends from Brussels Sprouts.
• Clean and remove stem and seeds from bell pepper.
• Clean and remove woody sections of asparagus.
• Course chop Brussels sprouts, asparagus and bell pepper.
• Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
• Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
• Add water and cook an additional 5 minutes or until vegetables are tender.
• Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!

BRUSSELS SPROUTS WITH GREEN PEPPER CELERY AND ONIONS

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.

ENGLISH ROASTED BRUSSELS SPROUTS IN CHEESE SAUCE

Steps:

• Toss brussels sprouts in oil and salt and pepper and roast in a single layer on a baking sheet at 400 degress for 30-45 minute Shake pan occasionaly so sprouts will brown evenly.
• Turn oven down to 350 degrees.
• Melt butter in a skillet, stir in flour and let it bubble for about 1 min., whisk in milk ( or half and half) bring to a boil, then reduce to medium low heat and simmer 3-4 minute
• Remove from heat and stir in 1 cups grated cheese & season to taste with salt and pepper.
• Butter a 1 1/2 quart casserole dish, sprinkle some of the bread crumbs on the bottom, add brussels sprouts, top with cheese sauce.
• Sprinkle remaining 1/2 cup cheese and remaining breadcrumbs.
• Bake uncovered 15-20 minute.

BRUSSELS SPROUTS SUPREME

Steps:

• Cut an X in the core of each brussels sprout. Place brussels sprouts, celery and a small amount of water in a large saucepan; cover and cook for 8-9 minutes or until crisp-tender., Meanwhile, in another large saucepan, melt butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt and cayenne if desired; stir until cheese is melted. Drain brussels sprouts and celery; top with cheese sauce.