Vegetable Bouquet/Bukiet z Jarzyn


Vegetable Bouquet/Bukiet z Jarzyn

Fresh green and yellow beans will add flavor and a slight crunch to this dish. If fresh beans are not available, however, you can use 8 oz. each of frozen beans instead. Cook the beans according to package directions and drain well before using.


        1 lb. new potatoes
        ½ lb. fresh green beans
        ½ lb. fresh yellow beans
        ½ lb. baby carrots
        ½ medium head cauliflower
        2 slices white bread

        Polish sauce.


 1. Wash all fresh vegetables. If you are using fresh beans, trim off ends and leave beans whole. Leave carrots whole. Wash cauliflower and cut into florets. Boil each vegetable in a separate saucepan until crisp yet tender. (Boil potatoes about 20 minutes, carrots and cauliflower about 10 to 15 minutes each, and beans about 5 minutes.)

2. Prepare a double portion of Polish sauce.

3. Toast bread and cut into 2-inch strips.

4. Drain all vegetables. Arrange on a large serving platter, separating each type of vegetable from the next with a strip of toast.

5. Top vegetables with Polish sauce and serve immediately.

Food: Vegetable Bouquet/Bukiet z Jarzyn

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