KIELBASA WITH BRUSSELS SPROUTS IN MUSTARD CREAM SAUCE

Kielbasa With Brussels Sprouts in Mustard Cream Sauce image

Provided by DrGaellon

Categories Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
kosher salt, to taste
1 1/2 lbs Brussels sprouts, trimmed and halved
1 1/3 tablespoons pure olive oil, divided
1 lb kielbasa, cut on the bias into 1/4-inch slices
2 tablespoons coarse Dijon mustard
1/4 cup heavy cream
1 cup white kidney beans, drained and rinsed
ground black pepper, to taste

Steps:

Preheat oven to 400°F Form a small pouch from a folded piece of aluminum foil; fill with shallot, garlic, 2 tbsp olive oil and salt. Seal pouch and bake in preheated oven 30 minutes, until tender. Transfer to a bowl and mash with a fork; set aside.
Place a steamer insert in a pot and add water to just below the insert. Cover and bring water to a boil. Add Brussels sprout to steamer insert. Re-cover and steam 2-6 minutes, until tender-crisp.
Heat 1 tsp olive oil in a large, deep skillet over medium-high heat until shimmering. Place kielbasa into skillet, cut sides down, and cook, turning once, until brown and crispy on both sides, about 3 minutes per side. Remove kielbasa with a slotted spoon, leaving the fat in the pan; transfer to a paper-towel lined plate.
Add remaining 1 tbsp oil to pan. Add mashed shallot and garlic and cook about 1 minute until fragrant. Add mustard and cream and stir well. Reduce heat to medium-low, add kidney beans and Brussels sprouts, and cook until heated through. Toss to coat with sauce; season with salt and pepper as needed. Transfer to a serving dish and top with kielbasa.

Nutrition Facts : Calories 629.7, Fat 49.2, SaturatedFat 15.7, Cholesterol 95.1, Sodium 1341.2, Carbohydrate 27.4, Fiber 8.1, Sugar 6.1, Protein 22.5