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Brussels Sprouts Polonaise

ingredients

serves: 6
750 g (1 1/2 lb) Brussels sprouts
salt
sugar
90 g (3 oz) butter
1/3 cup soft white breadcrumbs (optional)
2 tablespoons lemon juice
2 hard-boiled eggs
freshly ground pepper

method

1. Wash Brussels sprouts well, remove coarse outer and damaged leaves and trim stems.

2. Cook in boiling, salted water with a pinch of sugar added until tender, about 15 minutes.

3. Cook uncovered for first 5 minutes, cover for remainder of cooking time.

4. Drain well and keep hot in a vegetable dish.

5. Heat butter until foaming, add breadcrumbs, if used, and cook until golden brown.

6. Add lemon juice and pour over sprouts.

7. Finely chop whites of hard-boiled eggs, press yolks through a sieve.

8. Sprinkle on top of sprouts with a good grind of black pepper.

9. Serve immediately.

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