Better Homes and Gardens/December 2006

Caraway Veggies
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
45 minutes 2 hours


INGREDIENTS:
1-1/2 pounds small carrots with tops, trimmed and peeled 1 head cauliflower (1-3/4 to 2 pounds), cut into florets (about 6 cups) 2 medium green and/or red sweet peppers, seeded and cut up
3/4 cup salad oil 1 tablespoon caraway seeds, crushed 1 cup white wine vinegar
1/2 teaspoon salt 1/2 teaspoon crushed red pepper



1 In a covered medium saucepan, cook carrots in a small amount of boiling water for 3 to 5 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. In a covered large saucepan, cook cauliflower in a small amount of boiling water about 3 minutes or until crisp-tender. Drain; rinse with cold water. Drain well. Place carrots, cauliflower, and sweet peppers in separate resealabe plastic bags.
2 For marinade, in a small saucepan, combine oil and crushed caraway seeds; cook over low heat for 4 to 5 minutes or until oil is warm and slightly fragrant. Cool slightly. In a large glass measure, whisk together oil mixture, vinegar, salt, and crushed red pepper.
3 Pour about 1/2 cup of the marinade over carrots, about 1 cup of the marinade over cauliflower, and remaining marinade over sweet peppers. Seal bags; turn to coat. Chill for 2 to 6 hours, turning bags often.
4 To serve, drain vegetables, discarding marinade. Arrange vegetables on a serving platter.

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