Brussels Sprouts With Creamy Bacon Onion & Celery Sauce
Well by now, you all know Kenny and I’s love of Brussels sprouts and I have not found a way to fix them yet that we do not love. The only thing I do avoid is adding nuts as husband is not fond of nuts when mixed in certain foods and I on the other hand can eat them in about any recipe! I still think our favorite though is the shredded sprouts with the bacon and that’s why I added bacon to this older recipe from the 60’s in my Favorite Recipes From America. Onions were also not mentioned, hence add onions as we love them too! And then you serve them in this cream sauce and it just adds even more delish to this dish…………
- 4 slices of bacon
- 2 quarts Brussels sprouts
- 2-1/4 cups of water
- 1 teas salt
- ¾ cup diced onion
- ¾ cup diced celery
- 4 tbsp butter
- 2 tbsp bacon grease
- 6 tbsp flour
- ½ teas white pepper
- Cook bacon until crisp, drain and crumble, reserving 2 tablespoons of the drippings.
- Trim off bottom of Brussels sprouts and remove any discolored leaves; cut x in stem part for more even cooking.
- Steam sprouts until desired tenderness, drain and set aside.
- Add the salt to the 2-1/4 cups water, bring to a boil and add the celery and onions, cook until tender, drain and reserve water.
- Melt the butter with the bacon drippings and blend in the flour.
- Combine the celery water with enough milk to measure 3 cups and slowly add to the flour mixture.
- Cook until smooth and thick, stirring constantly.
- Add the celery, onion, bacon, pepper and Brussels sprouts and continue to heat for a few minutes to reheat the veggies.
For this recipe, I cut it in half as it is just Kenny and I and even then I had some a little leftover….Hope you enjoy!