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?
Smacznego!
Lois
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Fasolka Szparagowa (Green Beans) A La Polonaise
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: serves 4 - 6 1x
Ingredients
- 1 pound green beans
- salt
- 1/2 cup unsalted butter
- 3 tablespoons bread crumbs
- 3 tablespoons finely chopped dill
- pepper
Instructions
- 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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Elizabeth Beaudoin
Lois, I really enjoy your blog…..not just for the recipes, by the way, your pecan mousse dessert is responsible for several extra pounds that my body is carrying around these days (but so worth it…yummy) but also for your history/recollections of your travel in Poland. Thanks
★★★★★
polishhousewife
Thanks for your kind words, Elizabeth. I appreciate you joining me on this culinary journey!
Laurel
This sounds so good! Thanks
polishhousewife
Thanks, Laurel!
Julie Kenkel
I’m with Elizabeth. I never put Polonaise together with Poland before. Your recipes are always delicious and the background you provide might be making me a little bit smarter besides!
★★★★★
polishhousewife
You are so sweet, my friend!
Linda Wisniewski
Great idea! Butter and breadcrumbs= Polonaise. Thanks for the reminder of the French connection during the 1800s. This is going to work with many many vegetables at my house.
★★★★★
polishhousewife
My pleasure, Linda!
Tiki
I think I might be the only Polish person who doesn’t care for the breadcrumb and butter topping. That and mushrooms, go figure! All that aside, I love your blog! Keep up the good work!
polishhousewife
Thanks, Tiki! I’ll recommend my Spanish green beans to you then, garlic and ham?
https://polishhousewife.com/spanish-green-beans/
Lori Wedeking
Like Brussel Sprouts done this way.
polishhousewife
That sounds really good, Lori!
Bickie
Just made this. Delilah!
★★★★
polishhousewife
Thank you, Bickie!
polishhousewife
Thank you, Bickie!
David
Green beings with dill sounds wonderful! And the breadcrumbs don’t hurt, either.
Pawel
Czesc Polish House Wife!
I think your recipe has an error – the quantity of butter and breadcrumbs is reversed! I used 1/2 a cup of butter and 3 tbsp of breadcrumbs and it made a butter soup! Then I checked the recipe on a few other sites and they suggested e.g. 3/4 cups bread crumbs for 4 tbsp butter – the opposite proportions! Please fix 🙂
polishhousewife
Dzięki, Pawel!
Maggie
Great way to dress up any veggie! And the dill I can never get enough! Oh I also added some mushrooms to the green beans before breadcrumbs!