TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	brussels sprouts	680.389	grams	None
	kidney beans	0.667	cans	None
	coarse mustard	2.0	Tbsps	None
	extra virgin olive oil	4.0	servings	None
	garlic	4.0	large cloves	None
	heavy cream	59.5	milliliters	None
	kielbasa	453.592	grams	None
	shallot	1.0	medium	None

brussels sprouts

Qty: 680.389

Metric: grams

Price: None

kidney beans

Qty: 0.667

Metric: cans

Price: None

coarse mustard

Qty: 2.0

Metric: Tbsps

Price: None

extra virgin olive oil

Qty: 4.0

Metric: servings

Price: None

garlic

Qty: 4.0

Metric: large cloves

Price: None

heavy cream

Qty: 59.5

Metric: milliliters

Price: None

kielbasa

Qty: 453.592

Metric: grams

Price: None

shallot

Qty: 1.0

Metric: medium

Price: None

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Instructions

Step 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.

Ingredients:

• brussels sprouts
• olive oil
• shallot
• garlic
• salt

Equipment:

• aluminum foil
• toaster
• oven

Step 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.

Ingredients:

• brussels sprouts
• kielbasa
• beans

Step 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.

Ingredients:

• olive oil
• kielbasa

Equipment:

• paper towels
• frying pan

Step 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.

Ingredients:

• olive oil
• shallot
• garlic

Equipment:

• knife

Step 5: Add them to the skillet and cook for about 1 minute.

Equipment:

• frying pan

Step 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.

Ingredients:

• salt and pepper
• brussels sprouts
• kielbasa
• mustard
• beans
• cream

Equipment:

• frying pan
• bowl