Cauliflower and Onion Mustard Pickles
INGREDIENTS:
1 md Cauliflower, cut in florets
2 c Small peas
;fresh or defrosted
1/4 c Chicken broth
2 Celery stalks
;finely chopped
3 Scallions, finely chopped
2 tb Parsley, chopped
1/3 c Red bell pepper, chopped
1 tb Balsamic vinegar
1 tb Dijon mustard
3 tb Sour cream ("lite")
1/3 ts Salt
1/3 ts White pepper
1 c Ham (opt'l.)
;cooked, chopped
Chives, chopped (garnish)
1 md Cauliflower, cut in florets
2 c Small peas
;fresh or defrosted
1/4 c Chicken broth
2 Celery stalks
;finely chopped
3 Scallions, finely chopped
2 tb Parsley, chopped
1/3 c Red bell pepper, chopped
1 tb Balsamic vinegar
1 tb Dijon mustard
3 tb Sour cream ("lite")
1/3 ts Salt
1/3 ts White pepper
1 c Ham (opt'l.)
;cooked, chopped
Chives, chopped (garnish)
Steam cauliflower and peas until barely tender. Drain well; put into a bowl. While still warm, pour the chicken broth over the vegetables. Set aside to cool.
Combine celery, scallions, parsley, red bell pepper, vinegar and mustard. Mix in sour cream and add salt and pepper. Toss gently with cauliflower and peas, adding ham if used. Sprinkle with chives.
Recipe from "Shepherd's Garden Seeds Catalog," pg. 35. Posted by Cathy Harned.
Combine celery, scallions, parsley, red bell pepper, vinegar and mustard. Mix in sour cream and add salt and pepper. Toss gently with cauliflower and peas, adding ham if used. Sprinkle with chives.
Recipe from "Shepherd's Garden Seeds Catalog," pg. 35. Posted by Cathy Harned.