Brussels Sprouts With Marjoram And Pine Nuts

Serves 6
Recipe By: Jeanne Kelley
Published in: Blue Eggs and Yellow Tomatoes

3 tablespoon butter -- unsalted
2/3 cup pine nuts
1 1/2 lbs Brussels Sprouts -- halved
2 large Shallots -- minced
Salt
1 1/2 tablespoon Marjoram -- freshly chopped
1/3 cup heavy cream
Pepper

Melt 1 tablespoon of the butter in a heavy large skillet over medium
heat. Add the pine nuts and stir until golden, about 3 minutes. Transfer
the pine nuts to a small bowl. Melt the remaining 2 tablespoons butter in
the same skillet over medium heat. Add the sprinkle with salt. Cover and
simmer until the sprouts are almost tender, about 7 minutes. Uncover and
simmer until the water evaporates, about 5 minutes. Stir in 1 tablespoon
marjoram, then the cream. Simmer until the sprouts are coated with cream,
stirring frequently, about 4 minutes. Season with salt and pepper. (Can
be prepared to this point up to 1 day ahead. Cover and chill. Stir over
medium heat to reheat.) Gently stir in half the pine nuts. Transfer the
Brussels Sprouts to a serving dish. sprinkle with the remaining pine nuts
and marjoram, and serve.

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