Brussel Sprouts With Cream And Marjoram

• 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

1. Method:
2. 1. Saute pine nuts in 1 TBL butter on med heat until golden, about 3 minutes. set aside in bowl
3. 2. Melt 1 TBL butter in same skillet, on med heat.
4. 3. Add sprouts, stir 1 min, add broth, cover, and simmer about 7 minutes until sprouts are tender.
5. 4. Uncover and allow broth to evaporate about 5 minutes.
6. 5. Using a wooden spoon, push sprouts to side of skillet. Melt 1 TBL butter in center of skillet.
7. 6. Add shallots; saute until tender about 2 minutes.
8. 7. Stir in marjoram, then cream, simmer until sprouts are coated with cream stirring frequently about 4 minutes.
9. 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.
10. This recipe can be made up to 4 hours ahead, then reheated over med heat.

tbl butter, nuts, brussels sprouts, chicken broth, shallots, tbl, whipping cream

Taken from www.epicurious.com/recipes/member/views/brussel-sprouts-with-cream-and-marjoram-50057341 (may not work)