1. Clean the Brussels sprouts and cook in salted water.
2. Peel the onion and garlic.
3. Heat oil in a pan and fry both ingredients until crispy. Then deglaze with the broth.
4. Mix in the cream cheese and mustard and stir well.
5. Remove the Brussels sprouts from the heat, drain and add to the sauce.
6. Thicken the sauce with starch to the desired consistency and season with salt, pepper and nutmeg.

Enjoy!