Brussels sprouts, the small, green and healthy winter vegetable, have long since won a permanent place in our
hearts. Rich in vitamins and minerals, this little cabbage is a real miracle weapon for our health.
The combination with a creamy cream cheese mustard sauce gives the dish a unique touch and ensures an unforgettable taste experience.
Fresh or frozen Brussels sprouts: advantages and disadvantages: Fresh Brussels sprouts are available from October to February depending on the season and have a crunchy consistency and an intense aroma.
Frozen Brussels sprouts, on the other hand, are available all year round and have already been cleaned, which saves time.
However, the consistency can be a little softer when cooking.
Choosing the right mustard for the sauce: A mixture of coarse and medium-hot mustard is recommended for the sauce.
The grainy mustard adds an interesting texture, while the medium-hot mustard rounds off the spiciness perfectly.
Depending on your personal taste, you can also try other types of mustard, such as sweet or spicy mustard.
Seasoning and seasoning: The secret of the perfect sauce: In addition to mustard, cream cheese and vegetable stock, salt, pepper and a dash of lemon juice are crucial for flavoring the sauce.
The citric acid emphasizes the aromas and ensures a pleasant freshness.
Sauce thickener: When and how to use it correctly: If the sauce is too thin, you can thicken it with a little sauce thickener.
It is advisable to use the binder sparingly at first and gradually add it if necessary to achieve the desired consistency.
Step-by-step instructions: Brussels sprouts in cream cheese and mustard sauce
Start by preparing the Brussels sprouts by cleaning them and cooking them in a little water with a little salt so that they are still slightly al dente.
Meanwhile, you can prepare the sauce by bringing the broth, cream cheese and mustard to the boil and seasoning.
Next, fry the onion rings in butter until translucent, add the Brussels sprouts and season with salt and pepper.
To serve, pour the sauce onto the plates, place the Brussels sprouts on top and top with the onion rings.
This goes well with boiled potatoes.
Also very tasty: asparagus from the oven: ideal for guests
What goes best with the recipe
Recommended side dishes: Boiled potatoes and more
In addition to boiled potatoes, mashed potatoes, rice or a fresh salad also harmonize wonderfully with Brussels
sprouts in cream cheese and mustard sauce.
Depending on your personal taste and preferences, decide on the right side dish.
Drink suggestions for the perfect meal
A fruity white wine, such as a Riesling or a Grüner Veltliner, ideally complements the dish. If you prefer non-alcoholic drinks, you can grab a sparkling mineral water or a light, unsweetened iced tea.
Complete menu: starters and desserts
To round off the menu, you can serve a light starter, such as a colorful salad or a creamy vegetable soup. A fruity compote, a chocolate mousse or a refreshing sorbet are recommended for dessert.
Other types of vegetables for a varied sauce
Instead of Brussels sprouts, you can also use other winter vegetables such as savoy cabbage, kale or cauliflower in combination with the cream cheese and mustard sauce. This ensures variety on the plate and new taste experiences.
Alternative types of mustard for individual tastes
Experiment with different types of mustard to find your personal favorite combination.
For example, try sweet mustard for a milder variation or hot mustard for a more intense spiciness.
Experimenting with Herbs and Spices
Customize your cream cheese and mustard sauce by adding fresh herbs like parsley, chives or dill.
Spices such as paprika, curry or nutmeg can also give the sauce a special flavor.
Storing and Reheating Brussels Sprouts in Cream Cheese Mustard Sauce
Proper Fridge Storage
Package leftovers in an airtight container and store in the fridge.
In this way, the dish stays fresh and aromatic for up to two days.
Reheat without losing flavor
To reheat the dish, place it in a saucepan and heat over low heat until warmed through.
To maintain the consistency of the sauce, avoid excessive heat and stir the dish regularly.
500 g Brussels sprouts, fresh or frozen
100 g vegetable broth
150 grams of cream cheese
1 tsp, heaped mustard, grainy
1 tsp, heaped mustard, medium hot
splash of lemon juice
salt and pepper
possibly sauce thickener
some butter for frying
150 g onion rings, not too thinly sliced
Also very tasty: Potato mince casserole with a bacon crust: delicious and always a hit!
Total time about 25 minutes
Cook the cleaned Brussels sprouts in a little water with a little salt until almost done, about al dente.
Boil the broth, cream cheese and mustard together and season with salt, pepper and lemon. If necessary, thicken with a little sauce thickener.
Fry the onion rings in the butter until translucent, add the Brussels sprouts, season with salt and pepper and continue to fry a little.
Put the sauce on the plates, place the Brussels sprouts on top and cover with the onion rings. This goes well with boiled potatoes.