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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This garden-fresh veggie side dish is so good, even people who don't like turnips ask for the recipe, says Wendy Oler of Winnipeg, Manitoba. Try substituting a different flavored vinegar to put a personal touch on this colorful crowd-pleaser. Ingredients:
1 cup broccoli florets |
1 cup thinly sliced carrots |
1 cup cauliflowerets |
1 small turnip, peeled and cut into 2-inch julienne strips |
1 small onion, halved and thinly sliced |
1/4 cup cider vinegar |
1/4 cup canola oil |
2 tablespoons sugar |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
1 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon dried tarragon |
Directions:
1. Place the broccoli, carrots, cauliflower and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and rinse in cold water. Place vegetables in a large bowl; add onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally. Yield: 6 servings.
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