Brussels Sprouts Pierre
|Diced celery||1 Cup (16 tbs)|
|Brussels sprouts||3⁄4 Pound|
|Celery||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Shredded processed american cheese||1⁄2 Cup (8 tbs)|
Wash Brussels sprouts thoroughly, and remove discolored leaves.
Cut off stem ends, and slash bottom of each sprout with a shallow X.
Place in a small amount of boiling salted water.
Cover, reduce heat, and simmer 10 minutes or until tender; drain and set aside.
Cook celery in a small amount of boiling water 5 minutes or until tender; drain and set "aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat; stirring constantly, until thickened and bubbly.
Add cheese and pepper, Stirring constantly until cheese melts.
Combine .cheese sauce, sprouts, and celery, tossing lightly.
Cook until thoroughly heated.