Scalloped Brussel sprouts recipe - 100 year old recipe

A history of brussels sprouts in American and why they taste better now. This family friendly scalloped brussels sprouts casserole style dish is easy with a surprising addition. Leftover leaves recipe coming! Subscribe to get the alert. Affiliate links to items in video (I may earn a small commission from your purchase at no additional cost to you that supports the channel) Flat roux whisk: https://amzn.to/3sECnkK Au Gratin baking dishes: https://amzn.to/3vZPSxc Recipe: Pick over, remove wilted leaves, and soak in cold water one quart sprouts. Cook in boiling salted water until soft, then drain. Wash celery and cut in pieces; there should be one and one half cups. Melt three tablespoons butter, add celery, cook two minutes, add three tablespoons flour, and pour in gradually one and one half cups scalded milk; add sprouts and turn mixture into a baking dish. Cover with buttered crumbs and bake in a hot oven until crumbs are brown.