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  • Brussels Sprouts With Marjoram And Pine Nuts

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    Brussels Sprouts With Marjoram And Pine Nuts
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. butter
    • 1/2 c. pine nuts
    • 1 1/2 lb fresh brussels sprouts halved (or possibly 1 1/2 lbs frzn brussels sprouts, thawed, halved)
    • 1 c. canned low-salt chicken broth
    • 2 x shallots chopped
    • 1 Tbsp. minced fresh marjoram
    • 1/3 c. whipping cream Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Heat 1 Tbsp. butter in heavy large skillet over medium heat. Add in nuts and stir till golden brown, about 3 min. Transfer nuts to small bowl. Heat 1 Tbsp. butter in same skillet over medium heat. Add in sprouts; stir 1 minute. Add in broth; cover and simmer till sprouts are almost tender, about 7 min. Uncover and simmer till broth evaporates, about 5 min.
    2. Using wooden spoon, push sprouts to sides of skillet. Heat 1 Tbsp. butter in center of same skillet. Add in shallots; saute/fry till tender, about 2 min. Stir in marjoram, then cream. Simmer till sprouts are coated with cream, stirring frequently, about 4 min. Season with salt and pepper. (Can be made 4 hrs ahead. Cover and chill. Stir over medium heat to rewarm.)
    3. Transfer brussels sprouts to serving platter. Fold in half of pine nuts. Sprinkle with remaining pine nuts.
    4. This recipe yields 8 servings.
    5. Comments: Think you do not like brussels sprouts Think again: These are pretty irresistible.

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