This is a classic and I guarantee you that if you think you don't like brussels sprouts, you will after you eat this dish.
I've been making this for about a dozen years and I must say, it's one of my favorites at the Thanksgiving table.
Enjoy!
Brussels Sprouts with Pine Nuts
Ingredients:
3 tablespoons butter
1/2 cup pine nuts
2 shallots, minced
1 1/2 pounds fresh brussels sprouts, halved (please do not use frozen, they suck)
1 can vegetable stock (could also use half stock and half white wine...you know, give it a little kick)
1 tablespoon marjoram (if fresh, chop fine)
1/3 - 1/2 heavy whipping cream
Salt and pepper
Directions:
Melt one tablespoon butter in a large skillet over medium heat. Add pine nuts and shallots and cook until they brown slightly. Transfer to a bowl.
Add two tablespoon butter in same pan and increase temperature to medium high. Add sprouts and cook, stirring frequently until sprouts begin to brown; about 5-7 minutes, then add broth and cover (start with 1/2 cup of liquid and increase, if needed). Cook for 5 minutes, then remove lid and let broth begin to evaporate. Cook until sprouts are tender about 7-10 minutes.
Once sprouts are tender, add marjoram and mix; reduce heat to low and add cream. Simmer until sprouts are coated in cream, then add pine nuts and shallot and stir once again. Season with salt and pepper.
Note: This dish can be made up to 5 hours ahead; cover and chill then re-heat
3 tablespoons butter
1/2 cup pine nuts
2 shallots, minced
1 1/2 pounds fresh brussels sprouts, halved (please do not use frozen, they suck)
1 can vegetable stock (could also use half stock and half white wine...you know, give it a little kick)
1 tablespoon marjoram (if fresh, chop fine)
1/3 - 1/2 heavy whipping cream
Salt and pepper
Directions:
Melt one tablespoon butter in a large skillet over medium heat. Add pine nuts and shallots and cook until they brown slightly. Transfer to a bowl.
Add two tablespoon butter in same pan and increase temperature to medium high. Add sprouts and cook, stirring frequently until sprouts begin to brown; about 5-7 minutes, then add broth and cover (start with 1/2 cup of liquid and increase, if needed). Cook for 5 minutes, then remove lid and let broth begin to evaporate. Cook until sprouts are tender about 7-10 minutes.
Once sprouts are tender, add marjoram and mix; reduce heat to low and add cream. Simmer until sprouts are coated in cream, then add pine nuts and shallot and stir once again. Season with salt and pepper.
Note: This dish can be made up to 5 hours ahead; cover and chill then re-heat
No comments:
Post a Comment