Marinated Broccoli & Mushrooms Recipe
Ingredients
| Broccoli | 1 1/2 Pound | |
| Mushrooms | 3/4 pound, thinly sliced | |
| Green onions | 1 Cup (16 tbs), thinly sliced | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Sugar | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Celery seeds | 1 Teaspoon | |
| Salad oil | 1 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Prepare broccoli.
Cut flowerets into bite-size pieces; peel stalks, then cut diagonally into 1/4-inch-thick slices.
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.
Stir together sugar and vinegar until sugar is dissolved.
Stir in paprika, celery seeds, and oil.
Pour over vegetable mixture; stir to coat.
Cover and refrigerate for 1 to 2 hours, stirring occasionally Season to taste with salt and pepper.
Cut flowerets into bite-size pieces; peel stalks, then cut diagonally into 1/4-inch-thick slices.
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.
Stir together sugar and vinegar until sugar is dissolved.
Stir in paprika, celery seeds, and oil.
Pour over vegetable mixture; stir to coat.
Cover and refrigerate for 1 to 2 hours, stirring occasionally Season to taste with salt and pepper.
Chef
