Kielbasa With Brussels Sprouts In Mustard Cream Sauce

Gluten Free
Health score
40%
Kielbasa With Brussels Sprouts In Mustard Cream Sauce
45 min.
4
692kcal
18.63%sweetness
100%saltiness
23.74%sourness
32.89%bitterness
53.84%savoriness
63.66%fattiness
100%spiciness

Ingredients

  • 1.5 pounds brussels sprouts 
  • 0.7 can kidney beans white
  • tablespoons coarse mustard 
  • servings olive oil extra virgin freshly-ground
  • large cloves garlic 
  • 0.3 cup cup heavy whipping cream 
  • pound kielbasa 
  • medium shallots 

Equipment

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

Directions

  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 Facts

Calories692kcal
Protein15.11%
Fat67.31%
Carbs17.58%

Properties

Glycemic Index
51
Glycemic Load
7.62
Inflammation Score
-9
Nutrition Score
33.706086956522%

Flavonoids

Naringenin
5.6mg
Apigenin
0.01mg
Luteolin
0.58mg
Kaempferol
1.47mg
Myricetin
0.05mg
Quercetin
3.32mg

Taste

Sweetness:
18.63%
Saltiness:
100%
Sourness:
23.74%
Bitterness:
32.89%
Savoriness:
53.84%
Fattiness:
63.66%
Spiciness:
100%

Nutrients percent of daily need

Calories:691.85kcal
34.59%
Fat:52.99g
81.53%
Saturated Fat:17.25g
107.82%
Carbohydrates:31.13g
10.38%
Net Carbohydrates:20.08g
7.3%
Sugar:6.2g
6.89%
Cholesterol:96.19mg
32.06%
Sodium:1317.23mg
57.27%
Protein:26.77g
53.54%
Vitamin K:313.28µg
298.37%
Vitamin C:147.88mg
179.24%
Vitamin B1:0.91mg
60.84%
Manganese:0.95mg
47.42%
Fiber:11.05g
44.2%
Selenium:27.12µg
38.74%
Phosphorus:376.69mg
37.67%
Vitamin B6:0.72mg
35.88%
Potassium:1185.16mg
33.86%
Folate:128.99µg
32.25%
Vitamin A:1507.04IU
30.14%
Iron:5.3mg
29.43%
Vitamin B3:5.63mg
28.15%
Vitamin E:3.7mg
24.64%
Vitamin B2:0.41mg
24.06%
Zinc:3.51mg
23.43%
Magnesium:84.35mg
21.09%
Vitamin B12:1.14µg
18.92%
Copper:0.35mg
17.69%
Calcium:129.37mg
12.94%
Vitamin B5:1.23mg
12.3%
Vitamin D:0.24µg
1.59%
Source:Foodista