Brussel sprouts with mustard sauce

I usually serve my brussel sprouts very simple, either simply boiled, or boiled and then grilled on very high heat, which makes them a bit sweeter. But sometimes you want something different, so I thought to share this recipe with you, since it is the beginning of the brussel sprout season. It is a very simple mustard sauce, the creaminess mellows the flavour of the sprouts and the heat/flavour of the mustard gives it something interesting. Keep in mind when making this sauce that mustards can be very differently, so add a little and taste, you can always add more but you cannot take out. This sauce would also be very delicious with other vegetables, for example savoy cabbage or green beans. Or use it as a sandwich spread and layer it with sliced cold meats.

The work in this recipe is in the cleaning of the brussel sprouts. You can buy cleaned sprouts, but usually those are very bitter and not tasty at all. This is caused by a degradation of components in the sprouts, very fresh sprouts taste very mild and sweet, and when they get older they get more bitter (less sweet) and more cabbagy. The cleaned sprouts are usually quite old, they keep longer because of special packaging tricks but the flavour will still change. So I think it is worth it to spend the extra time on cleaning fresh brussel sprouts. Another thing that is quite detrimental for the flavour of brussel sprouts is overcooking them. They will get horribly stinky and bitter. So make sure you cook your sprouts until just tender.

Brussel sprouts with mustard sauce (2-4 persons)
500 g brussel sprouts
3 tbsp cream cheese (normal or light)
1 tsp, or to taste coarse mustard
1 tsp, or to taste Dijon mustard
salt and pepper to taste

Clean the brussel sprouts: slice a bit from the bottom and remove the outer leaves. Drop in cold water and wash to remove any sand or other unwanted stuff. Drain, place in a pan and barely cover with water. Add some salt to the cooking water. Bring to the boil, when boiling turn down the heat. Cook until just tender (test with a fork). The sprouts will be bright green and will just start to smell slightly cabbagy.
Meanwhile, make the sauce by combining the cream cheese and mustards. Taste and season with salt, pepper or more mustard.
Combine the sauce with the brussel sprouts and serve immediately.

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