woensdag 21 januari 2009

Brussels Sprouts with Marjoram and Pine Nuts

3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
1 cup canned low-salt chicken broth
2 shallots, minced
1 tablespoon chopped fresh marjoram
1/3 cup whipping cream

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

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