LOCATION: Recipes >> Vegetables >> Brussels Sprouts 25
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Brussels Sprouts 25
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BRUSSELS SPROUTS WITH MARJORAM AND PINE NUTS
3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved or 1 1/2 lbs frozen, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream
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; saut 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.
Transfer brussels sprouts to serving platter. Mix in half of pine
nuts. Sprinkle with remaining pine nuts.
Makes 8 servings.
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