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Brussels Sprouts with Marjoram and Pine Nuts Recipe

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This recipe for Brussels Sprouts with Marjoram and Pine Nuts, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Tuesday, January 18, 2005

Category:
Category:

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

Directions:
Directions:
Melt 1 tbl butter in heavy skillet over medium heat. Add nuts and stir until golden, about 3 min. Transfer nuts to small bowl. Melt 1 tbl butter in same skillet over med. heat. Add sprouts, stir 1 min. Add broth; cover and simmer until sprouts are almost tender, about 7 min. Uncover and simmer until broth evaporates, about 5 min. Using wooden spoon , push sprouts to sides of skillet. Melt 2 tbl butter in center of same skillet. Add shallots; saute until tender, about 2 min. Stir in marjoram, then cream, stirring frequently, about 4 min. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium heat to rewarm.) Just before serving mix in half of pine nuts. Sprinkle with remaining pine nuts.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Bon Appetit

 

 

 

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