Vegetables Polonaise

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Vegetables Polonaise

Remember this topping for other vegetables such as asparagus, artichokes, and green beans.
Servings 12


  • 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


  • 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.

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