| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Cookbook, Oregon, Vegetables |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Potatoes; peeled and cut into 1-inch cubes |
| 1 |
bn |
Broccoli; (1 to 1 1/2 pounds) trimmed and broken into small branches, blanched |
| 1/2 |
c |
Oil |
| 1/4 |
c |
Cider vinegar |
| 1 |
|
Clove garlic; minced |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Basil |
| 1/8 |
ts |
Liquid hot pepper sauce |
| 2 |
|
Green onions; sliced |
|
|
Cherry tomatoes; (garnish) |
INSTRUCTIONS
In a saucepan over medium heat, cook potatoes, covered, in boiling water
until tender. Drain and keep hot. In a small saucepan, combine remaining
ingredients, except tomatoes. Bring just to boiling over medium heat,
stirring. Arrange hot potatoes and broccoli in serving dish; pour hot
vinegar mixture over and toss gently. Garnish with tomatoes.
Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior
League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0
Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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