Vegetables Polonaise (Jarzyny po Polsku)

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1-1/2 pounds vegetables (Brussels sprouts or savoy cabbage, or carrots, or cauliflower,
    or green beans or leeks)
1 cup boiling water
1 teaspoon salt
1/2 teaspoon sugar, optional
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon lemon juice, optional
2 tablespoons fine dry bread crumbs

Choose one vegetable to prepare at a time. Trim and pare as necessary. (Leave Brussels sprouts and green beans whole. Cut cabbage into 6 wedges. Leave cauliflower whole or break into flowerets. Slice leeks.)

Cook vegetable, covered in boiling water with 1 teaspoon salt and the sugar, if desired, until tender. Drain off water.

Melt butter. Stir in 1/4 teaspoon salt, pepper and lemon juice. Add bread crumbs. Saute until golden. Spoon over top of vegetable.

Serves 4