Brussels Sprouts Polonaise
|Fresh brussels sprouts||1 1⁄2 Pound|
|Water||2 1⁄4 Cup (36 tbs)|
|Fine dry breadcrumbs||1⁄4 Cup (4 tbs)|
|Hard cooked egg||1 Large, sieved|
|Chopped fresh parsley||2 Tablespoon|
|Butter/Margarine||1 Tablespoon, melted|
Wash brussels sprouts thoroughly, and remove discolored leaves.
Cut off stem ends, and slash bottom of each sprout with a shallow X.
Combine brussels sprouts and water in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 12 to 15 minutes or until tender.
Drain; transfer to a serving bowl, and keep warm.
Combine breadcrumbs and remaining ingredients; sprinkle over brussels sprouts, and toss lightly.