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Broccoli and Cauliflower Polonaise

ingredients

serves 4
12 oz (350 g) broccoli spears
12 oz (350 g) cauliflower, separated into florets
3 tbsp (1 1/2 oz) 40 g margarine
1/2 cup (30 g) fresh breadcrumbs
1 tbsp chopped fresh parsley
1 hard-boiled egg, chopped

12 oz (350 g) broccoli spears
12 oz (350 g) cauliflower, separated into florets
3 tbsp (1 1/2 oz) 40 g margarine
1/2 cup (30 g) fresh breadcrumbs
1 tbsp chopped fresh parsley
1 hard-boiled egg, chopped

method

1. Place the cauliflower and broccoli in boiling salted water and cook for 4 minutes so that the vegetables are still crisp in the middle.

2. Thoroughly drain off the water and arrange the vegetables on a warm serving dish.

3. Put aside and keep warm.

4. Melt the margarine in a small saucepan, stir in the breadcrumbs and fry for 2 minutes until golden brown.

5. Remove from the heat and add the parsley, mixing well.

6. Pour over the vegetables, then garnish with the chopped egg.

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