Brussels Sprouts With Marjoram And Pine Nuts

Recipe Ingredients

3 tablespoons	45ml	Butter
1/2 cup	118ml	Pine nuts
1 1/2 lbs	681g / 24oz	Fresh brussels sprouts - halved
		= (or 1 1/2 lbs frozen brussels sprouts,
		Thawed, halved)
1 cup	237ml	Canned low-salt chicken broth
2		Shallots - minced
1 tablespoon	15ml	Chopped fresh marjoram
1/3 cup	78ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

This recipe yields 8 servings.

Source:
Bon Appetit, November 2001

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