This is adapted from a recipe first published in Bon Appetit. Even people who say they don’t like Brussels sprouts, like these (except my dad and my Uncle Cas).
3 tablespoons butter
1/2 cup pine nuts
1 1/2 pounds fresh Brussels sprouts
1 cup chicken broth
2 shallot lobes, minced
1 tablespoon fresh chopped marjoram or 1 teaspoon dried
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 of 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. Transfer Brussels sprouts to serving bowl, and mix in half of pine nuts. Sprinkle with remaining nuts and serve. Serves 8.
