Marinated Broccoli Buds With Whole Baby Carrots |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 20 |
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I was hosting a birthday bash, someone told me about this recipe from The Stuffed Cougar Cookbook. I did not want to serve fresh veggies, boring, so I tried this recipe. I added carrots for color and taste. I was shocked how good and easy it was. It was the first thing to disappear!! Served with a sour cream and dill dip (Country Club Sour Cream and Dill Dip on recipezaar) Ingredients:
3 bunches fresh broccoli (do not use frozen) |
1 lb baby carrots (use more or less if desired) |
1 cup cider vinegar |
1 tablespoon sugar |
1 tablespoon dill (dried) |
1 tablespoon accent seasoning |
1 teaspoon salt |
1 teaspoon fresh ground pepper |
1 teaspoon garlic salt |
1 1/2 cups vegetable oil (i used crisco) |
Directions:
1. Boil carrots for approximately 5-7 minutes or until they still have a little crunch, not fully cooked.
2. Break off florets from broccoli (do not use stems) into bit size pieces but not too small.
3. Combine other ingredients, pour marinade over broccoli and carrots ( I used a ziploc bag).
4. Refrigerate at least 24 hours The vinegar cooks the broccoli a little so it is important to marinate the full 24 hours
5. Use slotted spoon to help drain some of the marinade when serving.
6. Add a great dill or ranch dip. (I used Recipezaar Country Club Sour Cream and Dill Dip).
7. Easily doubled to serve a crowd. Enjoy!
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