Usually, when we prepare quick vegetarian dinners, we tend to stick to one-pot meals which contain all the nutrition in one preparation. However, on fish nights (usually once a week for us), we make either one large fillet for the two of us or two smaller fillets. We accompany the fish with a vegetable and a starch (carb). These brussel sprouts are quick to prepare and contain vegetable and some starch.
Brussel Sprouts a la Polonaise
The amounts can vary depending on appetite and taste.
1 bag of brussel sprouts
2 slices of bread
1 tablespoon butter
1 teaspoon baking soda
salt and pepper to taste
Bring water to boil in a large saucepan. Clean brussel sprouts by cutting off ends and any loose leaves. Drop the sprouts in the boiling water and boil until they turn brighter green. Add the baking soda. The sprouts should turn a bright emerald color. Continue to boil until tender. Drain.
Whirl bread in a food processor to make bread crumbs. Heat butter in skillet and add bread crumbs. Fry until toasted.
Serve brussel sprouts hot topped with bread crumbs.
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