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Brussels Sprouts 25

A home-style Brussels Sprouts 25 made with Butter, Canned Low Salt Chicken Broth, and Whipping Cream. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1 cup
• 1/3 cup

Method (preview)

1. 1

   Melt 1 tablespoon butter in heavy large skillet over medium heat.

2. 2

   Add nuts and stir until golden, about 3 minutes.

3. 3

   Transfer nuts to small bowl.

4. 4

   Melt 1 tablespoon butter in same skillet over medium heat.

5. 5

   Add sprouts; stir 1 minute.

6. 6

   Add broth; cover and simmer until sprouts are almost tender, about 7 minutes.

7. 7

   Uncover and simmer until broth evaporates, about 5 minutes.

8. 8

   Using wooden spoon, push sprouts to sides of skillet.

9. 9

   Melt 1 tablespoon butter in center of same skillet.

10. 10

    Add shallots; saut until tender, about 2 minutes.

11. 11

    Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 4 minutes. Season with salt and pepper.

12. 12

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