Kielbasa With Brussels Sprouts In Mustard Cream Sauce

Need a gluten free main course? Kielbasa With Brussels Sprouts In Mustard Cream Sauce could be a tremendous recipe to try. One portion of this dish contains approximately 27g of protein, 53g of fat, and a total of 692 calories. For $2.76 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe serves 4. 4 people have tried and liked this recipe. Head to the store and pick up shallot, extra virgin olive oil, heavy cream, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 85%, this dish is tremendous. Similar recipes include Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce, Brussels Sprouts in Creamy Mustard Sauce, and Chicken with Brussels Sprouts and Mustard Sauce.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Peel the shallot and cut into quarters. Make a small pouch out of aluminum foil (2 layers thick) and place inside the shallot and garlic. Coat with olive oil and a generous pinch of salt. Seal the pouch tightly and place in the oven (I recommend the toaster oven) at 400F for 30 minutes.
2. Rinse and pick clean the Brussels sprouts. Cut each sprout in half, discarding any wilted outer leaves. Steam the Brussels sprouts until tender when pierced with a fork. Set aside.
3. Rinse and drain the beans. Since, 1 can is a little too bean-heavy, save about 1/3 of the beans for something else.
4. Slice the kielbasa on a steep bias into 1/4 slices. Heat 1 tsp. of olive oil in a large, heavy bottomed non-nonstick skillet over medium high heat. Arrange the kielbasa slices and fry until crispy on each side, about 3 minutes per side. Set aside on paper towels to drain.
5. Add a generous tablespoon of good olive oil and keep the heat at medium high. Unwrap the garlic and shallot and smash them using the flat side of your knife. They should be very soft. Add them to the skillet and cook for about 1 minute.
6. Add the mustard and cream to the skillet and stir to combine. Reduce the heat to medium low and add the brussels sprouts and beans (as many as you want to use). Toss everything together to coat, then season to taste with a generous amount of salt and black pepper.
7. Plate the kielbasa on top of your brussels sprouts and beans in a large bowl to serve.

 

Step by step:

1. Peel the shallot and cut into quarters. Make a small pouch out of aluminum foil (2 layers thick) and place inside the shallot and garlic. Coat with olive oil and a generous pinch of salt. Seal the pouch tightly and place in the oven (I recommend the toaster oven) at 400F for 30 minutes.Rinse and pick clean the Brussels sprouts.

2. Cut each sprout in half, discarding any wilted outer leaves. Steam the Brussels sprouts until tender when pierced with a fork. Set aside.Rinse and drain the beans. Since, 1 can is a little too bean-heavy, save about 1/3 of the beans for something else.Slice the kielbasa on a steep bias into 1/4 slices.

3. Heat 1 tsp. of olive oil in a large, heavy bottomed non-nonstick skillet over medium high heat. Arrange the kielbasa slices and fry until crispy on each side, about 3 minutes per side. Set aside on paper towels to drain.

4. Add a generous tablespoon of good olive oil and keep the heat at medium high. Unwrap the garlic and shallot and smash them using the flat side of your knife. They should be very soft.

5. Add them to the skillet and cook for about 1 minute.

6. Add the mustard and cream to the skillet and stir to combine. Reduce the heat to medium low and add the brussels sprouts and beans (as many as you want to use). Toss everything together to coat, then season to taste with a generous amount of salt and black pepper.Plate the kielbasa on top of your brussels sprouts and beans in a large bowl to serve.

Nutrition Information:

covered percent of daily need