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Brussels Sprouts Polonaise Recipe
|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|
Serving size: Complete recipe
Calories 939 Calories from Fat 448
% Daily Value*
Total Fat 51 g78.1%
Saturated Fat 26.4 g132.2%
Trans Fat 0 g
Cholesterol 574.9 mg
Sodium 3142 mg130.9%
Total Carbohydrates 94 g31.2%
Dietary Fiber 28.5 g114.2%
Sugars 19 g
Protein 43 g86.1%
Vitamin A 187.9% Vitamin C 1030.9%
Calcium 48.7% Iron 84.7%
*Based on a 2000 Calorie diet
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.