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Kielbasa With Brussels Sprouts In Mustard Cream Sauce

 
One serving costs about $2.76 One serving costs about $2.76

$2.76 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:83%

Spoonacular Score: 83%

 

Kielbasa With Brussels Sprouts In Mustard Cream Sauce might be just the main course you are searching for. For $2.76 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 693 calories, 27g of protein, and 53g of fat per serving. Only a few people made this recipe, and 4 would say it hit the spot. If you have extra virgin olive oil, shallot, coarse mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is spectacular. Try Roasted Brussels Sprouts and Bacon in a Mustard Cream Sauce, Braised Brussels Sprouts in Mustard Sauce, and Brussels Sprouts in Creamy Mustard Sauce for similar recipes.

Ingredients

Servings:
1.5 pounds
1.5 pounds brussels sprouts
brussels sprouts
0.67 can
0.67 can canned white kidney beans
canned white kidney beans
2 Tbsps
2 Tbsps coarse grain mustard
coarse grain mustard
some
some extra virgin olive oil
extra virgin olive oil
4 large cloves
4 large cloves garlic
garlic
0.25 cup
0.25 cup heavy cream
heavy cream
1 pound
1 pound kielbasa
kielbasa
1 medium
1 medium shallot
shallot
1.5 pounds brussels sprouts
1.5 pounds
brussels sprouts
0.67 can canned white kidney beans
0.67 can
canned white kidney beans
2 Tbsps coarse grain mustard
2 Tbsps
coarse grain mustard
some extra virgin olive oil
some
extra virgin olive oil
4 large cloves garlic
4 large cloves
garlic
0.25 cup heavy cream
0.25 cup
heavy cream
1 pound kielbasa
1 pound
kielbasa
1 medium shallot
1 medium
shallot

Equipment

aluminum foil
aluminum foil
paper towels
paper towels
frying pan
frying pan
toaster
toaster
knife
knife
bowl
bowl
oven
oven
aluminum foil
aluminum foil
paper towels
paper towels
frying pan
frying pan
toaster
toaster
knife
knife
bowl
bowl
oven
oven


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.76
Ingredient
1.5 pounds brussels sprouts
⅔ cans canned white kidney beans
2 tablespoons coarse grain mustard
some extra virgin olive oil
4 large cloves garlic
¼ cups heavy cream
1 pound kielbasa
1 medium shallot
Price
$4.52
$0.54
$0.53
$0.67
$0.27
$0.32
$4.05
$0.14
$11.03

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Brussels sprouts should be tight and firm without any yellow leaves. Store in the fridge for up to a week. To prepare, cut off the stems and remove any bruised leaves.

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
693k Calories
26g Protein
53g Total Fat
31g Carbs
40% Health Score
Limit These
Calories
693k
35%

Fat
53g
82%

  Saturated Fat
17g
108%

Carbohydrates
31g
10%

  Sugar
5g
6%

Cholesterol
99mg
33%

Sodium
1321mg
57%

Get Enough Of These
Protein
26g
53%

Vitamin K
313µg
298%

Vitamin C
147mg
179%

Vitamin B1
0.92mg
62%

Manganese
0.95mg
47%

Fiber
10g
44%

Selenium
26µg
38%

Phosphorus
377mg
38%

Vitamin B6
0.72mg
36%

Potassium
1181mg
34%

Folate
128µg
32%

Vitamin A
1507IU
30%

Iron
5mg
29%

Vitamin B3
5mg
28%

Vitamin E
3mg
25%

Zinc
3mg
23%

Vitamin B2
0.39mg
23%

Magnesium
84mg
21%

Vitamin B12
1µg
19%

Copper
0.35mg
18%

Calcium
128mg
13%

Vitamin B5
1mg
12%

covered percent of daily need

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