Preparation : 5 min Cooking : 20 min
7 Brussels sprouts, cut in half or quartered 180 g
1/2 shallots, finely chopped 20 g
3 1/2 tsp butter, unsalted 16 g
2 tbsp pine nuts [optional] 16 g
1/2 cup chicken broth 125 mL
1/2 tbsp marjoram, fresh, chopped 4 g
2 tbsp cream 15% 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Prepare the vegetables: cut the sprouts in half (or into quarters, if large) and chop the shallot(s) finely.
Melt half the butter in a large pan over medium heat. Add the nuts and sauté until golden, about 3 min, with constant stirring, taking care not to let them burn. Transfer the nuts to a small bowl and set aside.
Add the sprouts to the pan and cook 2 min, with stirring, then pour in the broth, cover, and simmer until the sprouts are almost tender, about 7 min. Uncover and simmer until the broth evaporates, about 7 min.
In the meantime, melt the remaining butter in a small pan over medium-low heat. Add the shallot(s) and sauté until tender, about 2 min. Transfer the shallots to the pan with the sprouts, then stir in the chopped marjoram and cream. Cook over low heat, stirring frequently, about 3 min. Add salt and pepper. Mix in the pine nuts then serve.