Brussels Sprouts with Marjoram & Pine Nuts
This recipe for Brussels sprouts in cream sauce really shines. Cooking the Brussels sprouts in broth gives them a particularly nice flavor, while the addition of shallots, fresh herbs, cream, and pine nuts secure its place as a new fall favorite.
|3 T||butter |
|1⁄2 c||pine nuts |
|1 1⁄2 lb||Brussels sprouts, halved |
|2 ||shallots, minced |
|1 T||fresh marjoram, chopped |
|1⁄3 c||whipping cream |
|1 c||vegetable (or chicken) broth |
In a heavy skillet melt 1 T. of the butter over medium heat and toast nuts for 3 minutes or until golden. Set aside in a small bowl. Add another 1 T. butter to the skillet and sauté Brussels sprouts for a few minutes. Add broth, cover and simmer about 7 minutes or until sprouts are almost tender. Remove cover and continue simmering about 5 more minutes or until the broth has evaporated. Using spatula, push sprouts to the sides of the skillet. Melt the last 1 T. of butter in the middle of the skillet. Add shallots, and sauté about 2 minutes or until golden. Sprinkle in marjoram and ½ of the pine nuts, then pour cream over shallots. Continue simmering for about 4 minutes, stirring frequently until Brussels sprouts are completely combined. Transfer to a platter and garnish with remaining ½ of pine nuts.
Try substituting white wine for half of the broth for an additionally rich and complex flavor. Also delicious topped with cooked, crumbled bacon.