Brussels Sprouts Salad With Szechuan Peppercorn And Celery Recipes

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BRUSSELS SPROUTS WITH CELERY



Brussels Sprouts With Celery image

Make and share this Brussels Sprouts With Celery recipe from Food.com.

Provided by MomLuvs6

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
2 celery ribs, chopped
1 onion, chopped
1 1/2 lbs Brussels sprouts, small and trimmed
2 tablespoons flour
1 cup milk, heated
salt, to taste
fresh ground pepper
fresh nutmeg, grated
1/4 cup dry breadcrumbs

Steps:

  • Preheat oven to 350 degrees.
  • Heat 2 tablespoons of butter in skillet. Add the celery and onion and saute over low heat until tender ,about 10 minutes.
  • Steam Brussels sprouts for 7 minutes, while celery and onion cook. Drain and reserve Brussels sprouts.
  • In skillet sprinkle flour into the celery and onion mixture. Stir over low heat until well blended, then gradually add the milk and cook gently until sauce thickens.
  • Season sauce to taste with salt, pepper and nutmeg, then add the reserved Brussels sprouts.
  • Pour mixture into a buttered baking dish. Top with bread crumbs, dot with remaining butter and bake for 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 154.5, Fat 8.1, SaturatedFat 4.8, Cholesterol 21, Sodium 138.8, Carbohydrate 17.3, Fiber 3.8, Sugar 3.3, Protein 5.5

BRUSSELS SPROUTS SALAD WITH SZECHUAN PEPPERCORN AND CELERY



Brussels Sprouts Salad with Szechuan Peppercorn and Celery image

Provided by Sue Li

Categories     Side     Thanksgiving     Celery     Brussels Sprout     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

3 tablespoons vegetable oil, such as grapeseed
1 tablespoon toasted sesame oil
1/3 cup rice-wine vinegar
1 large pinch ground white pepper
1 tablespoon Szechuan peppercorns, lightly crushed
Kosher salt
1 1/2 pounds Brussels sprouts, trimmed
3 celery stalks, thinly sliced (about 1 cup)
1 serrano chile, thinly sliced (optional)
1 cup cilantro (tender stems and leaves)

Steps:

  • In a large bowl, whisk together the oils, vinegar, white pepper, and peppercorns; season with salt. Working over the bowl, separate the Brussels sprout leaves and add them to the dressing. You may need to trim the core more as you get to the center of the sprouts. Add the celery and chile to the bowl and toss to combine. Let the salad sit about 15 minutes. Add cilantro and taste and adjust seasoning before serving.

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