2 bunches of Brussels sprouts
1 cup of cream cheese
1 tablespoon of Dijon mustard (available at supermarkets)
1 tablespoon of grated Parmesan cheese
Salt to taste
2 bunches of Brussels sprouts
1 cup of cream cheese
1 tablespoon of Dijon mustard (available at supermarkets)
1 tablespoon of grated Parmesan cheese
Salt to taste
Wash and trim the Brussels sprouts, then steam them until they're tender but still firm
Divide them among individual ramekins, creating a layer at the bottom of each one
Set aside
Mix the cream cheese with Dijon mustard and salt, and spread it over the Brussels sprouts
Sprinkle with grated Parmesan cheese and arrange the ramekins in a baking dish
Put the dish in a medium oven that's just starting to simmer
Unmold and serve immediately, garnished with pepper-mill.
