Rosenkohl Frischkäse Senfsauce (Print-Friendly Version)
Zart gegarter Rosenkohl in cremiger Frischkäse-Senfsauce, einfach zubereitet – auch als vegetarischer Hauptgang.
# Ingredients You’ll Need:
01 -
500 g fresh Brussels sprouts
02 -
1 tablespoon butter or olive oil
03 -
150 g cream cheese, plain or with herbs
04 -
100 ml vegetable stock
05 -
1 tablespoon mild mustard or Dijon mustard, to taste
06 -
1 teaspoon honey or maple syrup, optional for a sweet note
07 -
Salt and pepper, to taste
08 -
Fresh parsley or chives, for garnish
# How to Make It:
01 -
Clean the Brussels sprouts by removing outer leaves, trimming the stems, and halving larger pieces. Boil in lightly salted water for 8–10 minutes until tender-crisp, then drain and set aside.
02 -
Heat butter or olive oil in a pan over medium heat. Add cream cheese and melt slowly. Gradually stir in vegetable stock until a creamy consistency forms. Add mustard and optional honey, mixing well. Season with salt and pepper.
03 -
Add the cooked Brussels sprouts to the pan with the sauce. Mix thoroughly to evenly coat the Brussels sprouts. Let simmer for 2–3 minutes over low heat to blend flavors.
04 -
Transfer the Brussels sprouts in cream cheese mustard sauce to a serving bowl. Garnish with freshly chopped parsley or chives.
# Extra Suggestions:
01 -
For a vegan or dairy-free version, use plant-based cream cheese and olive oil.