Vegetables Polonaise

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield12
RecipesThanksgiving - Side Dishes

Description

Remember this topping for other vegetables such as asparagus, artichokes, and green beans.

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

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.