2 Melt 1 tablespoon butter in same pan over medium heat. Add sprouts; stir 1 minute. Add broth; cover and simmer until sprouts are almost tender, about 7 minutes. Uncover and simmer until broth evaporates, about 5 minutes. Push sprouts to sides of skillet.

3 Melt another tablespoon butter in center of same pan. Add shallots and sauté until tender, about 2 minutes. Stir in marjoram, then cream. Simmer until sprouts are coated with cream, stirring frequently, about 3 minutes. Season to taste

4 Transfer sprouts to serving platter. Mix in half of pine nuts. Sprinkle with remaining pine nuts.

Sent in by Doris