Marinated Broccoli & Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Sunset’s book, Fresh Produce A to Z. Cook time doesn’t include 1-2 hour refrigeration time. Nutrition per serving of vegetables: 216 calories, 5 g protein, 14 g carbohydrates, 17 g total fat, 0 mg cholesterol, 51 mg sodium; per tablespoon of marinade: 89 calories, 0 g protein, 2 g carbohydrates, 9 g total fat, 0 mg cholesterol, .17 mg sodium. Ingredients:
1 1/2 lbs broccoli |
3/4 lb mushroom, thinly sliced |
1 cup green onion, thinly sliced (including tops) |
1 cup celery, thinly sliced |
1/4 cup sugar |
1/3 cup cider vinegar |
1 teaspoon paprika |
1 teaspoon celery seed |
1 cup salad oil |
salt |
pepper |
Directions:
1. Rinse broccoli. Cut off and discard base of stalks, leaving about 3 1/2 inches of stalks below flowerets. Cut stalk and flowerets lengthwise into spears. Cut flowerets into bite-size pieces; peel stalks, then cut diagonally into 1/4-inch-thick slices.
2. Steam broccoli: arrange spears or pieces on a rack. Steam until barely tender-crisp to bite (2 to 3 minutes). Immerse in cold water; when cold, drain well. In a large bowl, combine broccoli, mushrooms, onions, and celery.
3. Stir together sugar and vinegar until sugar is dissolved. Stir in paprika, celery seeds, and oil. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 1 to 2 hours, stirring occasionally.
4. Season to taste with salt and pepper.
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