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Alstede Fresh Broccoli and Cauliflower Polonaise

Broccoli & Cauliflower Polonaise

Alstede Fresh Broccoli & Cauliflower Polonaise

1 medium crown of Broccoli, cut into florets
4-5 large stems of cauliflower, cut into medium florets
1-2 large Alstede Farms eggs, hard cooked and chopped (this is a great way to use leftover eggs from
1 T butter
2-3 T olive oil
2-3 cloves of garlic, minced
1/4 cup fine breadcrumbs
1-2 T chopped parsley
1-2 T parmesan cheese

Steam the broccoli and cauliflower in batches until fork tender. Place the vegetables in a pie plate or baking dish.
Alstede farm fresh eggs are best hard cooked in a steamer. Place the eggs in a steamer basket. Water under the basket. Cover the pan and bring to a boil. When steam starts to escape lower the heat to medium and steam the eggs 12-13 minutes. Remove the cover pour out the hot water and place eggs in a cold-water bath to stop the cooking. Peel and chop the eggs when they are cool enough to handle. Set aside.

Melt the butter in a medium sauté pan over medium heat. Add the olive oil and warm through and add the garlic. Sauté until garlic is soft and very lightly brown around the edges. Add the breadcrumbs, and the parsley to the
pan. Mix and allow the crumbs to be completely coated with the butter mixture and allow the crumbs to become golden. Just a few minutes. Add a little more olive oil or melted butter if the mixture seems dry. Spoon the mixture over the vegetables covering as completely as possible.

Top with the chopped egg. Sprinkle with parmesan cheese. If everything is warm enough, you can serve immediately.
Our culinary specialist recommends placing the pan in the oven at 350 degrees for about 15 minutes before serving.

Farm Kitchen Tip:
This is a great recipe to reinvent your hard cooked eggs from Easter into a simple and delicious new meal. The dish can be prepared hours before, even the day before, refrigerated and then allow to come back to room temperature and then baked for 15-20 minutes. The topping should sizzle.

Recipe & Photo provided by Jenn Borrealo, Culinary & Educational Specialist at Alstede Farms

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