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Brussels Sprouts with Marjoram and Pine Nuts

(Adapted from www.epicurious.com)

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, 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; 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.

Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

Makes 8 servings.