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
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.
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.
serving amount
serves 4
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