Brussels Sprouts with Celery

Brussels Sprouts with Celery in Cream Sauce is a delectable dish that combines the earthy flavors of Brussels sprouts with the crispness of celery, all enveloped in a rich and creamy sauce. This recipe takes humble ingredients and transforms them into a harmonious and satisfying side dish that can complement a variety of main courses. Whether you’re preparing it for a holiday feast or a weeknight dinner, Brussels Sprouts with Celery in Cream Sauce adds a touch of elegance to any meal. In this guide, we’ll explore how to create this flavorful dish step by step.

INGREDIENTS:

• 1 quart Brussels sprouts (trimmed and washed)
• Boiling water
• 1 teaspoon salt
• Enough celery (washed and cut into one-inch pieces) to make 1½ cups
• 3 tablespoons butter
• 1½ cups scalded milk
• 2 tablespoons flour
• Salt and pepper to taste

INSTRUCTIONS:

Prepare Brussels Sprouts:

1. Trim and Wash Brussels Sprouts: Start by trimming the Brussels sprouts, removing any discolored outer leaves, and washing them under cold running water.
2. First Boil: Place the cleaned Brussels sprouts in a saucepan and cover them with boiling water. Allow them to boil for five minutes to partially cook. Then, drain the sprouts.
3. Second Boil: In the same saucepan, add fresh boiling water containing 1 teaspoon of salt. Boil the Brussels sprouts for an additional twenty-five minutes, this time with the saucepan uncovered. Once they are tender, drain them and set them aside.

Prepare Cream Sauce:

1. Wash and Cut Celery: Wash the celery thoroughly and cut it into pieces approximately one inch in length.
2. Sauté Celery: In a saucepan, heat 3 tablespoons of butter over medium heat. Add the prepared celery pieces and stir well to coat them in the butter. Sauté for a few minutes until the celery begins to soften.
3. Create the Cream Sauce: In the saucepan with sautéed celery, add 2 tablespoons of flour and stir to form a roux. Gradually pour in 1½ cups of scalded milk while continuously stirring to prevent lumps. Continue stirring until the mixture thickens into a creamy sauce.
4. Combine with Brussels Sprouts: Once the cream sauce has thickened, add the boiled Brussels sprouts to the saucepan. Gently stir to combine the sprouts with the sauce.
5. Season and Serve: Season the Brussels Sprouts with Celery in Cream Sauce with salt and pepper to taste. Ensure the dish is hot, and then serve it immediately.

SERVING SUGGESTION:

Brussels Sprouts with Celery in Cream Sauce is a versatile side dish that pairs beautifully with a range of main courses, from roasted meats to grilled poultry or seafood. It’s also an excellent option for vegetarians as a flavorful centerpiece of a meal.

TIPS:

• Brussels Sprouts Selection: Choose fresh Brussels sprouts and trim them properly. Look for sprouts that are firm and vibrant in color.
• Celery Preparation: Wash the celery thoroughly and cut it into pieces that are approximately one inch long for a pleasing texture in the dish.
• Cream Sauce: To achieve a silky and luscious cream sauce, ensure that the milk is scalded before adding it to the butter and flour mixture. This step prevents the sauce from becoming lumpy.

This recipe brings together the natural earthiness of Brussels sprouts with the freshness of celery, all enveloped in a creamy and flavorful sauce. The result is a side dish that balances textures and flavors harmoniously. Whether you’re preparing it for a special occasion or adding a touch of elegance to your everyday meals, Brussels Sprouts with Celery in Cream Sauce offers a delightful fusion of ingredients that’s sure to please your palate. Enjoy the comforting warmth and depth of this classic dish!