Kielbasa With Brussels Sprouts in Mustard Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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