I really don’t understand the bad reputation Brussels Sprouts have. You hear so many people that just hate them.
I have never really gotten that. I love Brussels Sprouts. I remember when my daughter was little we just told her they were baby cabbages. She thought that was great. She also thought broccoli was baby trees. . .
I did change a few things. But nothing major!
To start, I did not mix the Brussels sprouts in to the sauce. I halved mine as they were quite large and just placed them in the casserole.
Then I poured the sauce over the sprouts.
The celery sauce was nice and thick. The celery did have some nice crunch to it.
I served the dish to some friends that were not all that interested in Brussels Sprouts. They were shocked at how good they were. I think they may be converts from now on!
BRUSSELS SPROUTS AND CELERY
1 1/2 Cups Chopped Celery
4 Tablespoons Butter
3 Tablespoons Flour
1 1/2 Cups Scalded Milk
1 1/2 Pounds Brussels Sprouts, Cooked
1/2 Teaspoon Salt
1/2 Cup Dry Bread Crumbs
Cook celery in 3 tablespoons butter for 2 minutes. Blend in flour. Add milk gradually and heat to boiling. Add sprouts and salt. Pour into a greased baking dish. Cover with bread crumbs. Dot with remaining butter. Bake in a 400 degree oven for 20 minutes.
Comments