Kielbasa & Brussels Sprouts in Mustard Cream Sauce #957 3/11

Categories:
New 2011, sausage, vegetables

1 shallot; peeled and quartered
4 large garlic cloves; peeled, deveined
2 tablespoon olive oil
salt to taste
1 lb brussels sprouts; halved
1 teaspoon olive oil
1 lb kielbasa; 1/4 inch sliced on bias
1 tablespoon olive oil; if needed
2 tablespoon dijon mustard
1/4 cup heavy creaem
1 15 oz cans canellini beans; drained
salt and pepper to taste

Preheat oven to 400°F. Place shallot and garlic cloves over 2 layers of foil. Coat with 2 TB. Olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake about 30 minutes or until garlic is tender. Place shallot and garlic in a bowl and mash with a fork. Set aside. Meanwhile, boil the sprouts in salted water until just tender. Six to ten minutes. Heat 1 teaspoon olive oil in a large deep skillet over medium high heat. Cook the kielbasa until evenly browned, about 3 minutes on each side. Remove from the skillet with a slotted spoon to retain the grease in the skillet; drain on a paper towel lined plate. Add the 1 TB of olive oil if needed. Cook the mashed shallots and garlic for about 1 minute. Reduce heat to medium low and add the mustard and cream, then the sprouts, beans and kielbasa. Toss to coat and season with salt and pepper.

Contributor: AllRecipes.com

Yield: 4 servings