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.

kris_march

55 Recipes | 1 Cookbooks | Profile

This recipe viewed 12 times

Public

Open

Tags: