4 ribs celery, cut diagonally into 1/3 inch slices
2 tbsp. unsalted butter
1/4 tsp. celery seeds
3 tbsp. all-purpose flour
1 c. milk
1 tsp. freshly grated lemon zest (rind)
2 tsp. fresh lemon juice
1 1/2 lbs. Brussels sprouts, trimmed

Blanch Brussels sprouts for 12 minutes in boiling, salted water, or until tender and drained, or two 10 ounce packages frozen, thawed.

In heavy pan, cook celery in butter over low heat, stirring, for 3 minutes or until softens. Stir in celery seeds and flour and cook, stirring, 3 minutes. Add milk in a stream, whisking, and salt and pepper to taste. Simmer, stirring, until smooth and thickened. Stir in zest, lemon juice and sprouts; simmer until sprouts are heated through. Serves 8.