🏷️ Category: lunch
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
The recipe Kielbasa With Brussels Sprouts In Mustard Cream Sauce can be made in about 45 minutes. This gluten free recipe serves 4 and costs $2.76 per serving. One portion of this dish contains about 27g of protein, 53g of fat, and a total of 692 calories. If you have extra virgin olive oil, heavy c
🥘 Ingredients
• brussels sprouts1.5 pounds
• kidney beans0.6666667 can
• coarse mustard2 tablespoons
• extra virgin olive oil4 servings
• garlic4 large cloves
• heavy cream0.25 cup
• kielbasa1 pound
• shallot1 medium
👨🍳 Cooking Steps
1
Peel the shallot and cut into quarters
2
Make a small pouch out of aluminum foil (2 layers thick) and place inside the shallot and garlic
3
Coat with olive oil and a generous pinch of salt
4
Seal the pouch tightly and place in the oven (I recommend the toaster oven) at 400F for 30 minutes
5
Rinse and pick clean the Brussels sprouts
6
Cut each sprout in half, discarding any wilted outer leaves
7
Steam the Brussels sprouts until tender when pierced with a fork
8
Set aside
9
Rinse and drain the beans
10
Since, 1 can is a little too bean-heavy, save about 1/3 of the beans for something else
11
Slice the kielbasa on a steep bias into 1/4 slices
12
Heat 1 tsp
13
of olive oil in a large, heavy bottomed non-nonstick skillet over medium high heat
14
Arrange the kielbasa slices and fry until crispy on each side, about 3 minutes per side
15
Set aside on paper towels to drain
16
Add a generous tablespoon of good olive oil and keep the heat at medium high
17
Unwrap the garlic and shallot and smash them using the flat side of your knife
18
They should be very soft
19
Add them to the skillet and cook for about 1 minute
20
Add the mustard and cream to the skillet and stir to combine
21
Reduce the heat to medium low and add the brussels sprouts and beans (as many as you want to use)
22
Toss everything together to coat, then season to taste with a generous amount of salt and black pepper
23
Plate the kielbasa on top of your brussels sprouts and beans in a large bowl to serve
