Brussel Sprouts With Cream And Marjoram

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   Method:

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   1. Saute pine nuts in 1 TBL butter on med heat until golden, about 3 minutes. set aside in bowl

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   2. Melt 1 TBL butter in same skillet, on med heat.

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   3. Add sprouts, stir 1 min, add broth, cover, and simmer about 7 minutes until sprouts are tender.

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   4. Uncover and allow broth to evaporate about 5 minutes.

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   5. Using a wooden spoon, push sprouts to side of skillet. Melt 1 TBL butter in center of skillet.

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   6. Add shallots; saute until tender about 2 minutes.

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   7. Stir in marjoram, then cream, simmer until sprouts are coated with cream stirring frequently about 4 minutes.

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   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.

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    This recipe can be made up to 4 hours ahead, then reheated over med heat.

* Per serving · 4 servings · Values may vary.