Vegetables Polonaise August 17, 2009

Ingredients

• 4 cups cauliflower flowerets
• 4 cups broccoli flowerets
• 2 Tbsp. margarine or butter
• 3/4 cup soft bread crumbs (1 slice bread)
• 1 hard-cooked egg, finely chopped
• 2 Tbsp. snipped parsley
• 1 tsp. finely shredded lemon peel

Instructions

1. In a large saucepan or Dutch oven cook cauliflower and broccoli flowerets in a small amount of boiling, salted water, covered, for 8 to 10 minutes or till crisp-tender. Drain thoroughly.
   
   Meanwhile, in a medium skillet met margarine or butter. Add bread crumbs and stir till the crumbs are lightly toasted. Stir in the egg, parsley, and lemon peel. Transfer cauliflower-broccoli mixture to a large serving bowl; sprinkle with crumb mixture. Serve immediately.