- 8
Ingredients
- 8 SERVINGS
- 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
Preparation
Step 1
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.