Brussels Sprouts In Celery Sauce
|Fresh brussels sprouts||8 Cup (128 tbs)|
|Diced celery||1 1⁄2 Cup (24 tbs)|
|All purpose flour||6 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Freshly ground pepper||1 Dash|
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.