Without going into a long history lesson, mainly because I’m not qualified to teach it, during the 1800s, a time when Poland was partitioned (divided up and taken over by neighboring countries), many of the Polish elite took residence in France, musician Frederic Chopin and poet Adam Mickiewicz to name just two. This influx of Polish nationals may be how the French became familiar with dishes such as Fasolka Szparagowa A La Polonaise, and how they came to label anything topped with butter and breadcrumbs as A La Polonaise, or in the Polish manner or Polish style. The Poles, they might call this fasolka szparogowa z bulka tarta, green beans with breadcrumbs.
You’re not limitted to green beans if you have the urge to go A La Polonaise with butter and breadcrumbs. Try this technique on chicken, fish, cauliflower, asparagus, or other vegetables. Cook the vegetables in salted water, seved chilled or warm, topping with bread crumbs that have been browned in a generous amount of butter. You may also choose to add chopped hard boiled egg and herbs such as parsley or dill.
Enjoy Fasolka Szparagowa A La Polonaise. If you find yourself engaging in every mother’s favorite pastime, trying to get your kids to eat more vegetables, butter and bread crumbs couldn’t hurt, right?
- 1 pound green beans
- ½ cup unsalted butter
- 3 tablespoons bread crumbs
- 3 tablespoons finely chopped dill
- Trim both ends of the green beans
- Heat a large pot of boiling salted water
- Add the beans to the boiling water, return to a boil, and simmer
- Cook the beans for 10 - 20 minutes (they should be al dente, firm but not crunchy)
- Remove from heat and drain
- Melt butter, when it begins to bubble, add the bread crumbs
- Stir and turn the mixture until golden brown
- Remove from heat
- Add beans to a serving dish and toss with butter and bread crumbs, top with dill
- Season as needed with salt and pepper