Side Pannel
June Meyer's Hungarian Style Cauliflower or Broccoli (Karfio
June Meyer's Hungarian Style Cauliflower or Broccoli (Karfio
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- Head of cauliflower
- Pot of salted water
- 1/4 lb Butter
- 1 c Bread crumbs
- 1/8 ts Salt
Directions
We always had a copious amount of homemade breadcrumbs made from the bread
that was baked in a large turkey roaster. The dried bread was stored in a
paper bag in the oven. When ever we needed crumbs for Apple Strudel, fried
chicken, Wiener Schnitzel, Hungarian Hamburgers, cauliflower or broccoli we
would grate the hard bread on the side of the grater to make as much as we
needed. The best crumbs are the kind you make your self from good white
bread. The crumbs should be large, not ground to a sand like texture.
Cauliflower or broccoli was served in this simple but very flavorful way.
Regards, June Meyer.
Hungarian Style Cauliflower Serves 4 to 6 Cook a whole head of cauliflower
in a pot of salted water till tender. Drain and place whole head on a
serving dish. In a saute pan melt 1/4 lb. butter and medium brown 1 cup of
bread crumbs, season with 1/8 tsp. salt. Stir and toss crumbs. Do not let
it burn or it will be bitter. Spoon butter and crumb mixture over the top
of cauliflower and serve.
Hungarian Style Broccoli Serves 4 to 6 Substitute broccoli in place of
cauliflower. Trim off thick stems of broccoli. You can keep the broccoli in
one head or break it into flowerets. Cook in salted water till tender.
Drain and place on a serving dish. In a saute pan melt 1/4 lb. butter and
medium brown 1 cup of bread crumbs, season with 1/8 tsp. salt. Stir and
toss crumbs. Do not let it burn or it will be bitter. Spoon butter and
crumb mixture over the top of broccoli and serve.
that was baked in a large turkey roaster. The dried bread was stored in a
paper bag in the oven. When ever we needed crumbs for Apple Strudel, fried
chicken, Wiener Schnitzel, Hungarian Hamburgers, cauliflower or broccoli we
would grate the hard bread on the side of the grater to make as much as we
needed. The best crumbs are the kind you make your self from good white
bread. The crumbs should be large, not ground to a sand like texture.
Cauliflower or broccoli was served in this simple but very flavorful way.
Regards, June Meyer.
Hungarian Style Cauliflower Serves 4 to 6 Cook a whole head of cauliflower
in a pot of salted water till tender. Drain and place whole head on a
serving dish. In a saute pan melt 1/4 lb. butter and medium brown 1 cup of
bread crumbs, season with 1/8 tsp. salt. Stir and toss crumbs. Do not let
it burn or it will be bitter. Spoon butter and crumb mixture over the top
of cauliflower and serve.
Hungarian Style Broccoli Serves 4 to 6 Substitute broccoli in place of
cauliflower. Trim off thick stems of broccoli. You can keep the broccoli in
one head or break it into flowerets. Cook in salted water till tender.
Drain and place on a serving dish. In a saute pan melt 1/4 lb. butter and
medium brown 1 cup of bread crumbs, season with 1/8 tsp. salt. Stir and
toss crumbs. Do not let it burn or it will be bitter. Spoon butter and
crumb mixture over the top of broccoli and serve.
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