Brussels sprouts in cream cheese and mustard sauce

Ingredients for 2 servings:

• 500 g Brussels sprouts, fresh or frozen
• 100 g vegetable stock
• 150 g cream cheese
• 1 tsp, heaped mustard, grainy
• 1 tsp, heaped mustard, medium hot
• 1 dashes lemon juice
• salt and pepper
• possibly sauce thickener
• some butter for frying
• 150 g onion rings, not too thinly sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple, inexpensive, fast, vegetarian

Cook the trimmed Brussels sprouts in a little water with a pinch of salt until almost done, approximately al dente. Bring the broth, cream cheese, and mustard to a boil and season with salt, pepper, and lemon. Thicken with a little gravy thickener, if desired. Fry the onion rings in butter until translucent, add the Brussels sprouts, season with salt and pepper, and continue frying. Ladle the gravy onto plates, arrange the Brussels sprouts on top, and cover with the onion rings. Serve with boiled potatoes.