Ingredients:
3 tablespoons butter
1/2 cup pine nuts
1 1/2 lbs fresh Brussels sprouts, halved
1 cup canned ready-to-serve chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram or 1 1/2 teaspoons dried marjoram
1/3 cup whipping cream
salt and pepper
Directions:
In a large skillet, melt 1 tablespoon butter.
Add nuts and stir for 3 minutes or until golden brown.
Place nuts in a bowl and set aside.
Melt 1 tablespoon butter in same skillet.
Add brussels sprouts; stir 1 minutes.
Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender.
Uncover and simmer until broth evaporates.
Using a wooden spoon, push Brussels sprouts to the sides of the skillet.
Melt 1 tablespoon butter in the center of the skillet.
Add shallots; cook stirring frequently until tender.
Stir in marjoram and cream.
Simmer until sprouts are coated with cream, stirring frequently.
Season with salt and pepper.
Add half of pine nuts and mix well.
Transfer Brussels sprouts to serving dish.
Sprinkle with remaining pine nuts.
Servings: 8
Time preparation: 15 min.
Time total: 45 min.