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Brussels Sprouts and Celery in Walnut Butter Recipe

Course: Side Dish, Vegetable
Total Time: Under 30 Minutes
Skill Level: Easy
Cost: Moderate
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 Brussels Sprouts and Celery in Walnut Butter

Photo by: Joseph De Leo

The very words “brussels sprouts” make most people wrinkle up their noses. This is, however, a perfectly lovely vegetable provided you do not overcook it. Here it is made more interesting by adding the diced celery and by sautéeing it in butter mixed with mustard and walnuts. The walnuts absorb the butter, making it adhere to the brussels sprouts. Serve this with roast beef, or roast chicken, along with a vegetable puree as another side dish.

Yield: Makes 4 servings

  • 1 pound brussels sprouts
  • 2 celery stalks, finely diced
  • 1 cup walnuts, finely chopped
  • 6 tablespoons butter
  • 1 tablespoon prepared mustard mixed with 1 tablespoon water
  • Salt
  • Freshly ground pepper


Trim the bottoms of the brussels sprouts and remove any brown or yellowish outer leaves. Cut each one in half.

Bring 1 inch of water to a boil in a 4-quart saucepan. Place a vegetable steamer in the pot. Add the brussels sprouts and celery and steam them, covered, for about 5 minutes or until just tender.

When the sprouts are just about cooked, heat the butter in a 9-inch skillet. When the butter turns light brown, add the steamed brussels sprouts and celery, the mustard mixed with water, and the walnuts. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until just heated through, and serve at once.

© 1981 Michele Urvater

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

370kcal (19%)
87mg (9%)
96mg (160%)
193mcg RAE (6%)
46mg (15%)
380mg (16%)
13g (63%)
34g (52%)
2mg (13%)

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