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This hearty Brussels sprouts dish transformed with a creamy cream cheese mustard sauce has been my winter comfort food for years. It's a delicious way to enjoy Brussels sprouts even for those who typically avoid them, as the rich sauce balances their distinctive flavor perfectly.
I discovered this recipe during a cold German winter when I needed to use up some Brussels sprouts. My family was initially hesitant but has requested it regularly ever since. The combination of tangy mustard and creamy cheese creates a perfect harmony with the nutty sprouts.
Ingredients
- Fresh Brussels sprouts 500g: choose firm, bright green sprouts without yellow leaves for the best flavor
- Butter or olive oil 1 tablespoon: butter adds richness but olive oil works well for a lighter version
- Plain or herb cream cheese 150g: creates the creamy base for our sauce use full fat for maximum creaminess
- Vegetable broth 100ml: adds depth and thins the sauce to perfect consistency
- Medium hot or Dijon mustard 1 tablespoon: provides essential tanginess that balances the richness
- Honey or maple syrup 1 teaspoon optional: adds a subtle sweetness that complements the mustard beautifully
- Salt and pepper: essential for bringing all flavors together
- Fresh parsley or chives for garnish: adds brightness and color to the finished dish
Step-by-Step Instructions
- Prepare Brussels Sprouts:
- Clean your Brussels sprouts by removing the outer leaves and trimming the stem ends. Cut larger sprouts in half to ensure even cooking. Simmer them in lightly salted water for exactly 8-10 minutes until just tender but still with some bite. You want them cooked but not mushy as they will continue cooking slightly in the sauce. Drain thoroughly and set aside.
- Create The Cream Cheese Sauce:
- Heat your butter or olive oil in a pan over medium heat until melted but not browned. Add the cream cheese in chunks and allow it to melt slowly stirring occasionally. This gradual melting prevents any separation or graininess in your sauce. Gradually pour in the vegetable broth while continuously stirring to achieve a smooth consistency without lumps.
- Add Flavoring Components:
- Once your sauce is smooth incorporate the mustard stirring well to distribute it evenly throughout the sauce. If using honey or maple syrup add it now it creates a wonderful balance with the sharpness of the mustard. Season carefully with salt and pepper tasting as you go since both cream cheese and broth contain salt already.
- Combine And Finish:
- Add your precooked Brussels sprouts to the sauce gently folding them in until each piece is coated with the creamy mixture. Allow everything to simmer together on low heat for 2-3 minutes which helps the sprouts absorb some of the sauce flavors while remaining tender crisp. The sauce will thicken slightly during this final cooking step.
The mustard is truly the secret ingredient in this recipe. I discovered through many iterations that Dijon provides the perfect balance of tang without overwhelming the delicate Brussels sprouts flavor. My grandmother actually used to make a similar dish but with cream instead of cream cheese I adapted it to be thicker and more substantial.
Storage And Reheating
This Brussels sprouts dish keeps remarkably well in the refrigerator for up to three days in an airtight container. The flavors actually develop and meld together beautifully overnight making this an excellent make ahead option. When reheating add a splash of milk or broth to loosen the sauce as it will thicken when cold. Warm gently on the stovetop or microwave on medium power stirring occasionally until heated through.
Delicious Variations
While the original recipe is wonderful try adding crispy bacon bits for a smoky contrast to the creamy sauce. For a vegan version substitute plant based cream cheese and use maple syrup instead of honey. You can also experiment with different mustards like whole grain for texture or honey mustard for additional sweetness. For an extra special version add a handful of toasted walnuts or hazelnuts before serving for delightful crunch and nutty flavor that complements the Brussels sprouts perfectly.
Serving Suggestions
This versatile dish pairs wonderfully with roasted meats especially pork or chicken. For a complete vegetarian meal serve over cooked farro or quinoa to add protein and make it more substantial. During the holiday season this makes an unexpected and delicious addition to the traditional spread. I often serve it in small individual gratin dishes for elegant presentation at dinner parties where it never fails to impress guests.
Common Questions About This Recipe
- → Wie gelingt Rosenkohl besonders zart?
Blanchieren Sie den Rosenkohl in kochendem, leicht gesalzenem Wasser für 8–10 Minuten, bis er bissfest ist. So bleibt er aromatisch und behält seine schöne Farbe.
- → Kann ich Kräuterfrischkäse verwenden?
Kräuterfrischkäse ist eine leckere Abwandlung und sorgt für zusätzliche Würze. Naturfrischkäse funktioniert jedoch ebenso gut.
- → Welcher Senf passt am besten?
Mildes Senfaroma, z. B. mittelscharfer oder Dijon-Senf, harmoniert besonders mit Rosenkohl und verleiht der Sauce angenehme Schärfe.
- → Wie kann ich die Sauce vegan zubereiten?
Verwenden Sie pflanzlichen Frischkäse, vegane Butter oder Margarine und einen pflanzlichen Honig-Ersatz, um die Sauce vegan zu genießen.
- → Eignet sich das Gericht als Hauptgang?
Ja, in größerer Menge und mit Beilagen wie Kartoffeln oder Reis serviert, kann es problemlos als vegetarisches Hauptgericht angeboten werden.