Brussels Sprouts Veronique
|Brussels sprouts||2 Pint|
|Sliced celery||1 Cup (16 tbs)|
|White sauce mix||1 (1 Envelope)|
|Water||1 1⁄2 Cup (24 tbs)|
|Mayonnaise/Salad dressing||3 Tablespoon|
|Seedless green grapes||1 Cup (16 tbs), halved|
|Canned toasted slivered almonds||1⁄4 Cup (4 tbs) (From A 4 Ounce Can)|
1. Trim Brussels sprouts; cut each in half. Cook with the celery, covered, in boiling salted water in a large saucepan for 10 minutes, or until tender. Drain well; return to saucepan.
2. Make the white-sauce mix with water; stir in mayonnaise or salad dressing. Pour over sprouts and celery; heat slowly; fold in grapes.
3. Spoon into a serving bowl and garnish with the almonds.