Lemony creamed celery and Brussels sprouts (Gourmet 1990)
Ingredients: celery, Brussels sprouts, butter, celery or fennel seeds (optional), milk, flour, lemon zest, lemon juice, s+p
Preparing: Cut celery ribs into 1/2-inch pieces. Blanch B. sprouts until just tender. Cook celery in butter for a few minutes, then add some celery or fennel seeds and 2-3 Tbsp. of flour. Stir well with whisk, then slowly pour in about 1 cup of milk, whisking constantly until sauce thickens like a roux to your desired consistency. Add zest and juice from 1 lemon (or more, to taste), s+p and the B. sprouts. Cook until just heated through. [Note: Could substitute leeks for B. sprouts. Just saute chopped leeks with the celery.]
Eating: Good side dish with roasted chicken... or even Thanksgiving turkey.
Dish history: Made this for the first time many years ago in Brooklyn, and now that we've had a frost (or really, a foot of snow) to sweeten our celery and there's a few B. sprouts sprouting, we couldn't resist.