Scalloped Brussels Sprouts

Ingredients

• 1 quart Brussels sprouts (About 1 pound, trimmed)
• 1 teaspoon Salt (For boiling water)
• 1.5 cups Celery (Chopped)
• 3 tablespoons Butter (For celery and sauce)
• 3 tablespoons All-purpose flour
• 1.5 cups Milk (Scalded)
• 0.5 cup Breadcrumbs (Plain or Panko)
• 2 tablespoons Butter (For breadcrumbs)
• 0.25 teaspoon Salt (For sauce)
• 0.125 teaspoon Black pepper (For sauce)

Instructions

1. 1Pick over the Brussels sprouts, remove any wilted leaves, and soak them in cold water for 10 minutes. Drain well.
2. 2Cook the Brussels sprouts in boiling salted water until they are soft, about 10-15 minutes. Drain well.
3. 3Wash the celery and cut it into small pieces. You should have about 1 1/2 cups.
4. 4Melt 3 tablespoons of butter in a saucepan over medium heat. Add the celery and cook for 2 minutes. Stir in 3 tablespoons of flour and cook for 1 minute, stirring constantly. Gradually pour in 1 1/2 cups of scalded milk, stirring constantly to prevent lumps. Season with salt and pepper.
5. 5Add the cooked Brussels sprouts to the sauce and stir to combine. Turn the mixture into a greased baking dish. Melt 2 tablespoons of butter and mix with the breadcrumbs. Sprinkle the buttered crumbs over the Brussels sprout mixture. Bake in a preheated oven at 375°F (190°C) for 20 minutes, or until the crumbs are brown and the sauce is bubbly.