Brussels Sprouts with Celery Knob

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart Brussels sprouts
  • 1 medium celery knob, peeled and roughly chopped
  • 3 tablespoons butter
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ¼ teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ cup soft fresh bread crumbs
  • 2 tablespoons grated Parmesan cheese


  1. Preheat oven to moderate (375°F.).

  2. Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon salt for twenty minutes.

  3. Steam the sprouts and the celery knob in a small quantity of boiling salted water, covered, until the sprouts are barely tender. Drain. Place the vegetables in a shallow baking dish.

  4. Melt two tablespoons of the butter. Sauté the onion in it until tender. Sprinkle the flour over the onion and gradually stir in the milk. Heat to boiling, stirring, and season with the salt and pepper.

  5. Pour the sauce over the vegetables, Melt the remaining butter, combine it with the bread crumbs, and sprinkle the mixture over the sauce. Sprinkle with the cheese. Bake for fifteen minutes, or until lightly browned on top and bubbling hot.

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