Ingredients

3 TBL butter

1/2 C. pine nuts

1 1/2 Lbs fresh Brussels sprouts, halved

1 C. canned low salt chicken broth

2 shallots, minced

1 TBL chopped fresh marjoram

1/3 C. whipping cream

Preparation

Method:

  1. Saute pine nuts in 1 TBL butter on med heat until golden, about 3 minutes. set aside in bowl
  2. Melt 1 TBL butter in same skillet, on med heat.
  3. Add sprouts, stir 1 min, add broth, cover, and simmer about 7 minutes until sprouts are tender.
  4. Uncover and allow broth to evaporate about 5 minutes.
  5. Using a wooden spoon, push sprouts to side of skillet. Melt 1 TBL butter in center of skillet.
  6. Add shallots; saute until tender about 2 minutes.
  7. Stir in marjoram, then cream, simmer until sprouts are coated with cream stirring frequently about 4 minutes.
  8. Season with salt & pepper mix in 1/2 of pine nuts. Sprinkle other half of pine nuts over top when placed in serving bowl.

This recipe can be made up to 4 hours ahead, then reheated over med heat.