Brussels Sprouts with Marjoram and Pine Nuts
A luxurious side dish featuring tender brussels sprouts sautéed with pine nuts, shallots, and fresh marjoram in a creamy sauce. The combination of butter and whipping cream creates a rich and flavorful complement to the nutty sprouts.
Ingredients
- •3 tablespoons butter
- •½ cup pine nuts
- •1½ pounds brussels sprouts
- •1 cup chicken broth
- •2 whole shallots
- •1 tablespoon marjoram
- •⅓ cup whipping cream
Cooking Instructions
- 1.
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.)
22 min
- 2.
Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.
3 min
