• 20/01/08
  • Comments: 3
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vegpolonaise2.jpgFirst, thanks to everyone who came along to our first public meeting yesterday at Giffordtown Hall, and special thanks to Nicki for cooking lovely food and organising everything. It was great to see so many people – we had no idea how many would come – and in the end we had around 30. The next meeting is Dunshalt Village Hall (by Auchtermuchty) on Saturday 16th February.

This is a great recipe (pictured) Vegetables a la Polonaise (which I think just means with breadcrumbs).

1  1/2 Ib vegetables of your choice (carrots, parsnips and leeks work well)
4 oz butter
1 heaped tablespoon flour
1/2 pint milk
4 oz breadcrumbs (lightly toasted in butter)
4-6 hard boiled eggs
some chopped fresh parsley

Wash and chop your vegetables into diagonal chunky slices. Saute in a quarter of butter, turning frequently. Meanwhile make a white sauce, melting butter then adding flour, cooking for a minute or two, then removing from the heat and adding the milk. Season. Return to the heat and thicken. Prepare your breadcrumb topping by frying the breadcrumbs in a little butter for a few minutes only.

Hardboil the eggs, cool and chop roughly,

Layer the ensemble – vegetables, sauce, eggs, breadcrumbs and bake for 15 minutes in a hot oven. You can use cauliflower, mushroom, onions, spinach. Garnish with the parsley.

 – Mike S

3 Comments
  • Mike January 21, 2008 at 21:39

    OOps – missed the eggs, sorted now

  • Jessica Gregory January 21, 2008 at 17:56

    à la polonaise

    [poh-loh-NEHZ] French for “in the manner of Poland,” generally referring to cooked vegetables (most often cauliflower or asparagus) that are sprinkled with chopped hard-cooked egg, breadcrumbs, parsley and melted butter.

  • Jane January 20, 2008 at 23:52

    That’s a good recipe, probably a good way to deal with leftovers too, just one thing, I take it the hard boiled eggs are chopped and mixed in with the white sauce or did I miss it?