This is a) a good way to use up celery imaginatively and b) delicious. It pairs well with chicken, pork, and veal. The vegetables retain a slight crunch, the sauce is both creamy and tangy -- this is an excellent and easy autumn or winter side dish, or an original dish with yellow rice or a grain pilaf for an ovo-lacto vegetarian meal.
1 lb Brussels sprouts, ends cut off and halved
4 stalks of celery, cut into pieces about the length of your Brussels sprouts
Juice and zest of half a lemon
1 Tbsp butter, cut into small cubes
1/3 cup heavy cream
1 1/2 Tbsps Dijon or grain mustard
Salt to taste
Place the vegetables in one layer in a large skillet. Salt the surface, dot with the butter and the lemon zest, and add 1/3 cup of water to the pan.
Combine the mustard and cream in a small bowl and set aside.
Turn the heat to medium, cover the pan, and allow the vegetables to cook, undisturbed, for 5 minutes. Check to see if the vegetables are done. If you like them a bit softer, cook for an additional minute or so.
As soon as the vegetables are to your liking, stir in the cream and mustard mixture, making sure that all of the vegetables get a coating of the sauce.
Turn off the heat, squeeze the lemon over the dish, stir to combine, and serve piping hot.
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