Kielbasa With Peppers And Potatoes
serves 2-4
This is a great one-pan dish, and one that moves pretty quickly too. Use the 15 minute simmer to whip up an easy salad, like our Spicy Beet and Avocado Salad.
1 tablespoon vegetable oil
2 teaspoons caraway seeds
1/4 teaspoon red pepper flakes
4 medium red potatoes, scrubbed and diced
1 clove garlic, minced
1 pound kielbasa, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 cup dry white wine
2 teaspoons Dijon mustard
1/2 cup chopped fresh parsley
prep: 15 minutes
total: 45 minutes
large nonstick sauté pan
1. Heat the oil in a large nonstick sauté pan over medium-high heat. When it's hot and shimmering, stir in the caraway seeds, red pepper flakes and potatoes. Season the potatoes with a sprinkling of salt and pepper, then leave them alone to brown well, 3-5 minutes.
2. Stir in the garlic and cook until fragrant, about 1 minute. Add the kielbasa and stir. Reduce the heat to medium, cover and cook, stirring once or twice, until the potatoes are tender, 10-15 minutes.
3. Stir in the peppers, wine and mustard. Cook, stirring often, until the peppers are tender, 7-10 minutes. Stir in the parsley. Add more salt and pepper to taste.
2. Stir in the garlic and cook until fragrant, about 1 minute. Add the kielbasa and stir. Reduce the heat to medium, cover and cook, stirring once or twice, until the potatoes are tender, 10-15 minutes.
3. Stir in the peppers, wine and mustard. Cook, stirring often, until the peppers are tender, 7-10 minutes. Stir in the parsley. Add more salt and pepper to taste.
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