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Ingredientes
- 3 Tbsp. butter
- 1/2 c. pine nuts
- 1 1/2 lb fresh brussels sprouts halved (or possibly 1 1/2 lbs frzn brussels sprouts, thawed, halved)
- 1 c. canned low-salt chicken broth
- 2 x shallots chopped
- 1 Tbsp. minced fresh marjoram
- 1/3 c. whipping cream Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat 1 Tbsp. butter in heavy large skillet over medium heat. Add in nuts and stir till golden brown, about 3 min. Transfer nuts to small bowl. Heat 1 Tbsp. butter in same skillet over medium heat. Add in sprouts; stir 1 minute. Add in broth; cover and simmer till sprouts are almost tender, about 7 min. Uncover and simmer till broth evaporates, about 5 min.
- Using wooden spoon, push sprouts to sides of skillet. Heat 1 Tbsp. butter in center of same skillet. Add in shallots; saute/fry till tender, about 2 min. Stir in marjoram, then cream. Simmer till sprouts are coated with cream, stirring frequently, about 4 min. Season with salt and pepper. (Can be made 4 hrs ahead. Cover and chill. Stir over medium heat to rewarm.)
- Transfer brussels sprouts to serving platter. Fold in half of pine nuts. Sprinkle with remaining pine nuts.
- This recipe yields 8 servings.
- Comments: Think you do not like brussels sprouts Think again: These are pretty irresistible.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 120 | |
| Calories from Fat 79 | 66% |
| Total Fat 9.19g | 11% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 59mg | 2% |
| Potassium 367mg | 10% |
| Total Carbs 8.19g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 1.97g | 1% |
| Protein 4.15g | 7% |
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