Alexanders à la Polonaise RecipeOrigin: Britain Period: Traditional |
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The best part of the alexanders plant is the leaf stem. If you can, cut the leaf stems near the base of the plant. Choose the thick ones that have been partially blanched by the surrounding grass or the leaves of the parent plant. Ingredients:
400g young alexanders shoots, sliced into 5cm lengths 
Alexanders à la Polonaise Preparation:Method:Trim the alexanders stems and remove any tough stem bases. Bring a pan of lightly-salted water to a boil then add the alexanders and cook for about 6 minutes, or until tender. When done, shred the alexanders coarsely then arrange in the base of a gratin dish. Slice the hard-boiled egg as finely as you can and arrange these on top of the greens. Melt the butter in a pan and when foaming add the breadcrumbs. Cook until golden then pour the butter and crumb mixture over the celery. Serve immediately. |
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