Brussels Sprouts With Celeriac Food

BRUSSELS SPROUTS WITH CELERIAC

Steps:

• Saute celeriac in 1/2 of the butter for about 3 minutes.
• Blend in flour and gradually add milk.
• Heat until almost boiling, scalding the milk and add sprouts, salt and pepper.
• Pour into greased baking dish and cover with bread crumbs and dot with remaining butter.
• Bake about 20 minutes at 400 degrees.

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 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.