Broccoli Polonaise

 You also can serve this topping over steamed asparagus or cauliflower.

1  pound fresh broccoli spears or 1 package (16 ounces) frozen broccoli spears
1  tablespoon butter or margarine
1⁄3   cup seasoned fine dry bread crumbs
2   tablespoons minced parsley
1⁄2   teaspoon grated lemon rind
1⁄8   teaspoon ground red pepper (cayenne)
1  hard-cooked large egg, finely chopped

1. In a large saucepan, bring 1⁄2 inch of water to a boil over high heat. Add the fresh broccoli. Lower the heat and simmer, covered, for 8 to 10 minutes or until crisp-tender. (Or, cook the frozen broccoli according to package directions.) Drain and arrange the broccoli on a platter.

2. Meanwhile, in a small saucepan, heat the butter over moderate heat until lightly browned. Stir in the bread crumbs, parsley, lemon rind, ground red pepper, and hard-cooked egg. Spoon over the cooked broccoli.

Makes 4 servings.

Prep Time: 10 minutes  Cooking Time: 13 minutes

1 Serving: Calories 110. Total Fat 5 g. Saturated Fat 2 g.
Protein 6 g. Carbohydrate 12 g. Fiber 4 g.
Sodium 147 mg. Cholesterol 61 mg.

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