March 12, 2007

Pasta with brussels sprouts and mustard

Today´s Swedish word: brysselkål. Means brussels sprouts.

Oh joy. The sun is still shining, the sky is still blue and I have got a job. Oh yes, I already told you that... But I am really excited about it! It is "only" a part-time job for 6 months but it is my dream job, where I get to meet lots of interesting people and where I can use my creativity. I will, in short, be planning courses and seminars on different subjects for different people and the job also is here in my home town which is very nice, just a 15 minute walk from home. Yay! Of course I will miss working in Gamla stan, but Stockholm is just 30 kilometres away so I can go there whenever I like.

Well, enough on that subject. Today I will share one of my favourite recipes for pasta, with brussels sprouts, mustard and cream. I first found it in one of my oldest cookbooks: Kokboken Format by Malin Landqvist and Lotta Seipel, and has made it many times in different shapes. This time I used a new product which I got as a sample, Valio creme fraiche with a mix of mustard and lemon in the lid to stir in the creme fraiche. It was OK, but I found it a little too strong and maybe shouldn´t have put in all the spice mix. Or maybe I am simply not very much into this kind of convenience products, at least not when making it from scratch will take you just 2 minutes more... This is one of my quickest recipes, you make it while the pasta boils.

Pasta with brussels sprouts, mustard and cream
Serves 4

500 grams brussels sprouts, fresh or frozen
small knob of butter
half a yellow onion or 2-3 large schalott onions, finely shredded
200 ml whipping cream (I more often use cooking cream or creme fraiche)
2 tbsp french mustard

Boil the sprouts for 10 minutes or prepare them according to instructions on the bag. Drain in a colander. Meanwhile, sautée the onion in the butter and stir in the cream. Let it simmer for a while until a little reduced. Stir in the mustard and spice to taste with salt and pepper if needed. Add the sprouts and heat it all up, and serve immediately with pasta. I often add a few slices of crisp streaky bacon on top, too.


Steve said...

Looks good, aside from the brussel sprouts.

Elle said...

Congratulations on the job. It sounds wonderful. It is so hard to find a job where you can use your creativity. Guess that is one of the perks of blogging. Lots of creativity.
If I was a fan of brussels sprouts, I would love this recipe. Maybe if I try it I'll become a fna of brussel sprouts?

Robert said...

Wow, Kristina--your fans don't care for brussel sprouts. I found your site because I wanted pasta, but I had brussel sprouts, and went looking for a brussel sprouts and pasta recipe. I used one leek instead of onions, went a little short on the cream, and used fat-free half and half instead (it was what my wife had in the refrigerator for coffee). The product was pretty good, and quite unlike what I usually make. I don't usually make creamy stuff, but this was good. Thanks.

Robert said...

Perhaps I should add, however, as a brussel sprouts lover, that this recipe is not the best thing to do with them if you are not set on a pasta combination.