Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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