• 8servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, D, E
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Butter

  2. 1/2 cup 118ml Pine nuts

  3. 1 1/2 lbs 681g / 24oz Fresh brussels sprouts - halved

  4. 1 1/2 lbs frozen brussels sprouts,

  5. Thawed, halved)

  6. 1 cup 237ml Canned low-salt chicken broth

  7. 2 Shallots - minced

  8. 1 tablespoon 15ml Chopped fresh marjoram

  9. 1/3 cup 78ml Whipping cream

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  2. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon butter in center of same skillet. Add shallots; saute 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.)

  3. Transfer brussels sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

  4. This recipe yields 8 servings.


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