vegetables a la polonaise

Categories
Polish
Vegetable
European
Yield
1 servings
MeasureIngredient
3 tablespoons Butter
3 tablespoons Bread crumbs; fine dry

Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 A Polish way of serving fresh vegetables in season is with a butter and bread crumb topping, known around the world as a la Polonaise.

Sometimes other ingredients such as chopped chives, herbs, or hard-cooked eggs are added to the basic mixture. This is a good way of preparing asparagus, Brussels sprouts, cabbage or cauliflower.

Cook vegetables until just tender. Drain. Season with salt and pepper. Melt 3 Tbs butter in a small saucepan. Stir in 3 Tbs of fine dry bread crumbs. Pour over the warm vegetables and serve at once.

from my kitchen to------------------------------->yours..... Dan Klepach

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