Vegetables Polonaise

Name: Vegetables Polonaise
Yield: Serves 6
Cuisine: Polish
Ingredients: 1 head cauliflower, or; 1½ pounds green or yellow beans, or; 3 pounds asparagus, or; 2 tablespoons toasted bread crumbs; 2 tablespoons butter or margarine; 1½ pounds brussel sprouts, or; 1½ pounds green or yellow beans, or; 2 tablespoons butter or margarine; 1½ pounds carrots

Jarzyny po Polshu

Preparation info

Serves
6

Difficulty
Easy

Appears in

Polish Classic Recipes

By Laura Zeranski and Peter Zeranski

Published 2011

About

A very simple, delicious, and uniquely Polish way to make your vegetables look and taste more elegant. Whether you are planning to serve one vegetable at the meal or several, this little preparation will change the flavors just enough to make them seem fresh and new.

Ingredients

1 head cauliflower, or
3 pounds asparagus, or
1½ poun

Europe
Poland
Side dish
Eastern Europe
Vegetarian

Method

Boil salted water in a pot large enough to cover the vegetable. Cover and cook until just tender. Do not over cook.

Drain the vegetable thoroughly.

While the vegetable is cooking, in a saucepan melt the butter on low heat. Add the breadcrumbs and sauté, stirring constantly, until golden brown. Crumb mixture should be dry and not wet.

Place vegetable on a serving platter