Prep 2 mins
Cook 5 mins
This topping always reminds me of holidays at Grandma's. The only vegetable I ate as a kid was corn, but I hear Grandma used this topping on most of her vegetables. It really makes veggies just a little more special. I tend to only make it on holidays myself. I've never known anyone who's heard of bread crumb topping which is why I'm posting it. My aunt found the recipe in a Scottish cookbook and was even served vegetables with crumbs while on vacation in Scotland. Grandma was of German descent so I don't know how or why she started making vegetables this way. :) Homemade dried bread crumbs are the best, but I've used plain packaged kinds also.
- 4 ounces loosely packed dried breadcrumbs
- 3 -4 tablespoons butter
- Melt butter in a pan.
- Watch carefully for butter to turn brown.
- Remove from heat.
- Add breadcrumbs and stir until well blended.
- Sprinkle over cooked, drained vegetables.
Excellent! I haven't had this since I was a young teenager. My mother always used this on top of baked squash, which is one of my favorites. I never learned how to make it exactly, however I knew that it had something to do with buttered bread crumbs. I tried this tonight, and had baked squash. It was exactly how I had hoped it would be.