Brussels Sprouts Cream Cheese Sauce
This dish transforms Brussels sprouts into a creamy delight, enveloping them in a luscious cream cheese sauce with hints of Dijon mustard and lemon.
Ingredients
Main Ingredients
- 1.3 pounds Brussels sprouts, cleaned and trimmed
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 5.3 ounces cream cheese
- 2 tablespoons Dijon mustard Ensure it's gluten-free if necessary.
- ⅔ cup vegetable broth Can substitute with chicken broth for added flavor.
- 2 tablespoons butter Can use olive oil for vegan option.
- 1 teaspoon lemon juice Freshly squeezed for best flavor.
- to taste salt and pepper Use to season the dish.
Garnish
- to taste Fresh chopped parsley Use for garnish before serving.
Instructions
Preparation
- Clean and trim the Brussels sprouts, removing any yellow leaves and hard stems. Set aside.
- Chop the onion finely and mince the garlic.
Blanching
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5-7 minutes until tender but still firm.
- Drain and set aside to cool slightly.
Sautéing Aromatics
- In a large skillet, melt the butter over medium heat. Add the onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
Making the Cream Sauce
- Reduce heat to low. Stir in the cream cheese and combine with the onions and garlic until smooth.
- Gradually add the vegetable broth while stirring continuously.
Season and Combine
- Add Dijon mustard, salt, pepper, and lemon juice to the mixture and stir to combine.
- Taste and adjust seasoning as needed.
Finishing Touch
- Gently fold in the blanched Brussels sprouts, ensuring they are well coated in the sauce. Let heat through for 2-3 minutes.
- Transfer to a serving dish and garnish with fresh parsley.
Notes
To store leftovers, let them cool and place in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Gently reheat to restore creaminess when serving.