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Categories:Viewed: 46 - Published at: 9 years ago
Ingredients
- 3 tablespoons butter
- 1/2 cup pine nuts
- 1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
- 1 cup canned low-salt chicken broth
- 2 shallots, minced
- 1 tablespoon chopped fresh marjoram
- 1/3 cup whipping cream
Method
- Melt 1 tablespoon butter in heavy large skillet over medium heat.
- Add nuts and stir until golden, about 3 minutes.
- Transfer nuts to small bowl.
- Melt 1 tablespoon butter in same skillet over medium heat.
- Add sprouts; stir 1 minute.
- Add broth; cover and simmer until sprouts are almost tender, about 7 minutes.
- Uncover and simmer until broth evaporates, about 5 minutes.
- Using wooden spoon, push sprouts to sides of skillet.
- Melt 1 tablespoon butter in center of same skillet.
- Add shallots; saute until tender, about 2 minutes.
- Stir in marjoram, then cream.
- Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes.
- Season with salt and pepper.
- (Can be made 4 hours ahead.
- Cover and chill.
- Stir over medium heat to rewarm.)
- Transfer brussels sprouts to serving platter.
- Mix in half of pine nuts.
- Sprinkle with remaining pine nuts.
