Original kaboose.com recipe, developed by Wendy Kalen
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Broccoli Polonaise is just a fancy way of saying broccoli with a topping of toasted and buttered breadcrumbs, chopped hard boiled eggs, parsley and lemon. The topping pairs brilliantly with broccoli but also goes well with other vegetables such as asparagus.
- 2 large eggs, at room temperature
- 2 bunches broccoli, cut into flowerets (about 8 cups)
- 4 tablespoons butter
- ¾ cup dried breadcrumbs
- 2 tablespoons chopped parsley
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- In a small pot bring salted water to a boil. Gently lower eggs into water and reduce heat to med. Simmer 13 minutes. Drain, cool under running water and coarsely chop.
- In a large pot over high heat bring salted water to a boil. Add broccoli and cook 7 minutes, or until just tender; drain.
- In a skillet over medium heat melt butter. Remove from heat. Stir in breadcrumbs, salt, pepper and parsley. Stir in chopped eggs.
- Sprinkle breadcrumb mixture evenly over broccoli
- Asparagus or cauliflower can be used in place of the broccoli
- The eggs can be hard-cooked and kept for three days in the refrigerator
- The broccoli can be slightly undercooked, drained, and chilled by putting in an ice bath; drain again. Cooked broccoli can be kept in the refrigerator one day. Reheat in microwave or in boiling water just to heat through
Servings per Recipe: 12
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