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Vegetables Polonaise
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1
Reviews
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By:
Maxine Barber
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Vegetables Polonaise Recipe uses Brussels sprouts or savoy cabbage or carrots or cauliflower or green beans boiled in water with salt and sugar then drizzles with bread crumbs browned in butter and lemon juice to create this tasty vegetable recipe.
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INGREDIENTS
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1 1/2 pounds vegetables (Brussels sprouts or savoy cabbage or carrots or cauliflower or green beans)
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1 cup boiling water
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1 teaspoon salt
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1/2 teaspoon sugar (optional)
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2 tablespoons butter
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon lemon juice (optional)
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2 tablespoons fine dry bread crumbs
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DIRECTIONS
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1:
Choose one vegetable to prepare at a time. Trim and pare as necessary. (Leave Brussels sprouts and green beans whole. Cut cabbage into six wedges. Leave cauliflower whole or break into flowerets. Slice leeks.)
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2:
Cook vegetable, covered, in boiling water with 1 teaspoon salt and the sugar, if desired, until tender. Drain off water.
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3:
Melt butter. Stir in 1/4 teaspoon salt, pepper, and lemon juice. Add bread crumbs. Saute until golden. Spoon over top of vegetables.
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4:
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