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Carrots And Peas With Toast - Pc

pancakes, polish, side dish, vegetables

2 1/2 cup carrots; grated
1 cup green peas
3 tablespoon butter
2 tablespoon flour
1 salt and sugar
----TOAST----
10 slice white bread
1 milk for soaking
2 eggs
8 tablespoon bread crumbs
1/2 cup fat for frying

Clean carrots, rinse and grate; young carrots may be sliced or diced. Cook covered in a small amount of water over high flame. Shell peas, add to carrots, when parboiled, reduce water. Add butter, flour, salt and sugar to taste to the carrots mixed with peas, heat; if necessary add water so they are not too dry. Place sliced bread on platter, sprinkle generously with milk. When the bread absorbs the milk, dip in egg, bread crumbs, fry in hot fat to golden color. Arrange carrots and peas on round platter with the toast all around. _Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 15 Jun 97 National Cooking Echo Ä

Yield: 5 servings

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