KIELBASA WITH BRUSSELS SPROUTS IN MUSTARD CREAM SAUCE
Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!
Provided by Seattle Food Geek
Categories Meat and Poultry Recipes Pork Sausage
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
- Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
- Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Nutrition Facts : Calories 769.4 calories, Carbohydrate 54.8 g, Cholesterol 95.3 mg, Fat 48.8 g, Fiber 14.4 g, Protein 32.4 g, SaturatedFat 15.7 g, Sodium 1372.4 mg, Sugar 7.1 g
BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY
Provided by Kim Severson
Categories dinner, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
- Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
- Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
- Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
- Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
- Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams
BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE
Make and share this Braised Brussels Sprouts in Mustard Sauce recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
- Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
- Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
- Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.
BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD
This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.
Provided by Food Network
Categories side-dish
Yield Serves 8
Number Of Ingredients 5
Steps:
- Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
- To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE
This is from Molly Katzens vegetable heaven cookbook. You can make this low fat by steaming the sprouts instead of cooking them in the butter.
Provided by ashlynn08
Categories Vegetable
Time 25m
Yield 4 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the first 6 ingredients in a medium sized bowl.
- Cover and let the mixture come to room temperature. Set aside.
- Quarter the sprouts, unless they are very small, in which case leave them whole.
- Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
- Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
- When they are done, transfer them to a bowl and pour sauce over the top.
- Serve right away.
MUSTARD BRUSSELS SPROUTS
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
BRUSSELS SPROUTS WITH MUSTARD SAUCE
Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook Brussels sprouts in boiling salted water according to package directions; drain.
- Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
- Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
- Serve.
BRUSSELS SPROUTS WITH MUSTARD SEEDS
Love me some sproutage! ('Cept I haven't tried this yet. Just storing it here until I work through the 5-foot-high stack of printed recipes on my kitchen counter.) Many thanks to reviewer Chef #486725 for pointing out the missing oil in the ingredients which I've since added.
Provided by Sandi From CA
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a thick bottomed pan.
- Add mustard seeds and fry for 2-3 minutes.
- Add red chilies, ground coriander and ground cumin
- Add the Brussels sprouts and water.
- Cover the pan and let simmer for 15 minutes.
- Fry for 10-15 minutes or until golden brown.
- Add salt to taste and serve hot with roti.
Nutrition Facts : Calories 129.6, Fat 5.6, SaturatedFat 0.7, Sodium 49.6, Carbohydrate 17.6, Fiber 6.5, Sugar 4.2, Protein 6.7
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- Use a very sharp knife to cut off and discard the base of the Brussels sprouts. (As you do so, the out leaves will fall off. Keep and use any that are not bruised!) Then slice a piece from one side, place the sprout cut side down (for slicing stability), and cut the sprout crosswise into about 5 slices (more or less, depending on its size). Repeat until you have cut up all the sprouts in this way.
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