Advent Calendar Cookbook—Day 2: Creamed Brussels Sprouts with Pine Nuts

Recipe submitted by Darren Poley, Theology & Religious Studies; Humanities & Classical Studies Librarian

Image courtesy of The Charming Detroiter.

Hardware needed:

• 14-inch heavy skillet with lid.
• Wooden spoon.
• 2 quart serving dish with lid.
• Serving spoon.

Ingredients:

• 3 Tablespoons butter (or cut one half of a stick of butter into thirds).
• ½ Cup pine nuts (or one 2 oz. bag).
• 1½ Pounds fresh brussels sprouts (or two 12 oz bags). Trim stems and halve.
• 1 Cup low-salt chicken broth (or one half of 14.5 oz can of chicken broth).
• 2 Shallots minced (or one bunch of 6-8 small green onions. Trim roots and dark green stems and mince white and light green bottoms).
• 1 Tablespoon (or two 0.25 oz boxes) fresh marjoram, chopped.
• 1/3 Cup heavy whipping cream (or one pint of light cream).

Process:

1. Melt 1 tablespoon of butter in heavy large skillet over medium heat.
2. Add nuts and stir until golden, about 3 minutes.
3. Transfer nuts to small bowl.
4. Melt 1 tablespoon of butter in same skillet over medium heat.
5. Add sprouts; stir 1 minute.
6. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes.
7. Uncover and simmer until broth evaporates, about 5 more minutes.
8. Using wooden spoon, push sprouts to sides of skillet. Melt 1 tablespoon of butter in center of same skillet.
9. Add shallots; sauté until tender, about 2 minutes.
10. Stir in marjoram, then cream.
11. Simmer until Brussels sprouts are coated with cream, stirring frequently, about 4 minutes.
12. Season with salt and pepper.

Above can be done 4 hours ahead. Just cover and chill. Then stir over medium heat to rewarm.

13. Transfer warm Brussels sprouts mixture to serving platter.
14. Mix in half of pine nuts.
15. Sprinkle remaining pine nuts on top.