Low Carb / Keto Broccoli Polonaise.

My version of this French classic side dish that is found as Brocoli a la Polonaise in Mastering the Art of French Cooking volume two , By Julia Child . Julia suggest serving it as a first course in place of a salad or as a side dish for roast chicken , chops , steak or broiled fish . Either wat this is sure to be a crowd pleaser !

This recipe will serve 4 to 6 people

Low Carb / Keto Broccoli Polonaise

Ingredients:

1 – Large or 2 small heads of broccoli cut into bite sized florets

4 -Tbsp. butter.

¼- Cup LC brand seasoned low carb bread crumbs (available from Amazon) or equal

3- Boiled eggs.

2- Tbsp. minced fresh parsley

Salt and pepper to taste

Fresh lemon

Fine grated Parmesan cheese (optional)

Equipment that would be helpful

Salad Dryer and a Drum sieve or wire strainer

Preparation

Fill pot ¾ full of water and salt liberally till it has the taste of ocean water, place over high heat cover and bring to a rolling boil

While water is coming to a boil prepare ice water bath and set aside.

Once water reaches a rolling boil, plunge Broccoli into water all at once and cover

When steam begins to escape from under lid, remove lid and test taste one floret stem for doneness, if you are satisfied remove rest to ice water bath to stop the cooking process.

Place into a salad dryer and spin to remove excess water set aside. If you don’t have a salad dryer blot dry with a clean cloth, being careful not to crush the florets

Put the eggs in a lidded pot and add cold water till immersed. Place over high heat and bring to a rolling boil, cut off heat cover and set a timer for ten minutes. Once the ten minutes have passed remove to sink and run cold water over till eggs are cool enough to handle peel and press through a sieve or finely chop and set aside.

Over medium high heat melt 2 tbsp. of the butter till it begins to brown and gives off a nutty aroma. Then add bread crumbs and toast slightly. Remove from heat stir in parsley and 2/3's of the minced egg .This is the Polonaise mixture .

When you are ready to serve, melt remaining butter over medium heat in a pan large enough to hold all the broccoli. Add in the Broccoli and stir or toss till just warmed through, sprinkle with lemon juice and salt and pepper to taste. Remove to a warm serving platter.

In a small sauce pan heat up the Polonaise and sprinkle over the Broccoli florets.

Garnish with remaining sieved egg and serve or hold in a warm oven till service

You may also want to top with some Parmesan cheese.

In this recipe we are using LC Seasoned Bread Crumbs which can be obtained though Amazon . These crumbs have three net carbs per two tablespoons , which equals 6 net carbs for the crumbs in this preparation .

Bon Appetite !