1 lb. fresh green beans
1 c. celery, sliced
1/4 c. water
2 tbsp. butter
1/4 c. onion, chopped
2 tbsp. celery leaves
2 tbsp. flour
1 3/4 c. milk
4 tsp. lemon juice

Prepare beans and cut into 1 inch pieces. Place beans and celery in pot. Add 1/4 cup water. Cover and simmer 20 minutes; drain. Melt butter, saute onions and celery leaves. Blend in flour. Remove from heat and stir in milk. Return to heat and simmer, stirring until thickened. Stir in lemon juice and vegetables, salt and pepper to taste. Serve over potatoes and carrot cakes.