| 1 tablespoon butter |
|
Melt over medium heat |
| 600g sprouts |
trimmed, halved |
|
Stir 1 minute |
| 1 cup chicken stock |
|
Add, cover, simmer 7 minutes or until sprouts are tender; uncover and simmer 5 minutes or until stock has evaporated |
| 1 tablespoon butter |
|
|
Push sprouts to side of pan; sauté butter and shallots 2 minutes or until tender |
| 2 shallots |
minced |
| 1 tablespoon fresh marjoram |
chopped |
Stir in; simmer, stirring frequently, 4 minutes or until sprouts are evenly coated |
| 1/3 cup creme fraiche |
Mix to get the consistency of whipping cream |
| milk |
| salt and pepper |
|
Season |
|