Description
A delightful dish of Brussels sprouts bathed in a velvety cream cheese sauce, creating a rich and flavorful experience.
Ingredients
Scale
- 1.3 pounds Brussels sprouts, cleaned and trimmed
- 1 small onion, finely chopped
- 1 garlic clove, minced
- Fresh chopped parsley, for garnish
- 5.3 ounces cream cheese
- 2 tablespoons Dijon mustard
- 2/3 cup vegetable broth
- 2 tablespoons butter
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Blanch the Brussels Sprouts: Fill a large pot with salted water and bring it to a rolling boil. Add the Brussels sprouts and cook for 5-7 minutes until just tender yet still firm. Drain in a colander.
- Sauté Aromatics: In a skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for another minute.
- Prepare Cream Sauce: Stir in cream cheese and Dijon mustard until smooth. Gradually add vegetable broth, stirring until creamy.
- Season and Combine: Add salt, pepper, and lemon juice to the sauce. Fold in cooked Brussels sprouts and heat through for 2-3 minutes.
- Serve and Garnish: Transfer to a serving plate and garnish with fresh parsley.
Notes
Can be made ahead by preparing the sauce and Brussels sprouts separately. Reheat gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg