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 brussels sprouts, thawed, halved)
- 1 cup canned low-salt chicken broth
- 2 shallots minced
- 1 tablespoon chopped fresh marjoram
- 1/3 cup whipping cream
- Salt to taste
- Freshly-ground black pepper to taste
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; sauté 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.
This recipe yields 8 servings.