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Brussels Sprouts Polonaise

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  Brussels sprouts 1 1⁄2 Pound
  Salt 1 1⁄4 Teaspoon
  Hard boiled eggs 2 , finely chopped
  Chopped fresh parsley 2 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Butter 1 1⁄2 Ounce
  Fresh white breadcrumbs 2 Ounce

With a sharp knife, trim any old or dis- coloured leaves from the sprouts and wash them thoroughly.
Cut a cross in the base of each sprout.
Half fill a medium sized saucepan with water and add 1 teaspoon of the salt.
Bring the water to a boil over moderately high heat.
Add the sprouts.
Bring the water back to the boil and cook the sprouts uncovered for 5 minutes.
Cover the pan and cook the sprouts for 10 minutes longer or until they are tender but still crisp.
Drain the sprouts and transfer them to a heated serving dish.
Sprinkle them with the eggs, parsley, pepper and remaining salt.
Set the dish aside.
In a small saucepan, melt the butter over moderate heat.
Add the breadcrumbs.
Cook the mixture for 10 minutes, or until the breadcrumbs are golden, stirring occasionally with a wooden spoon.
Sprinkle the browned breadcrumbs over the sprouts and serve at once.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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