Brussels Sprouts Polonaise

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 quart Brussels sprouts
  • 2 teaspoons salt
  • Freshly ground black pepper
  • 3 tablespoons melted butter
  • 1½ cups soft fresh bread crumbs
  • 2 tablespoons grated Parmesan cheese


    1. Wash and trim the sprouts. Soak them in four cups cold water containing one teaspoon of the salt for twenty minutes. Drain.

    2. Place the sprouts in a saucepan with one inch of fresh boiling water containing the remaining salt. Bring to a boil and cook, uncovered, for five minutes. Cover and cook for ten minutes longer, or only until crisp-tender. Drain. Sprinkle with black pepper.

    3. Combine butter, bread crumbs and cheese. Mix lightly. Stir and cook until golden. Sprinkle over Brussels sprouts. Serve hot.