Cooking Directions

• Heat the broth, sugar, thyme, garlic powder and black pepper in a 3-quart saucepan over medium-high heat to a boil.
• Add the cauliflower, beans and carrots. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Pour the vegetable mixture into a shallow, nonmetallic dish. Stir in the vinegar.  Cover and refrigerate for 12 hours.  Stir in the parsley before serving.

Ingredients

• 1.75 cups Vegetable or Chicken Broth
• 1 tablespoon sugar
• 0.5 teaspoon dried thyme leaves, crushed
• 0.5 teaspoon garlic powder or 2 cloves garlic, minced
• 0.125 teaspoon ground black pepper
• 4 cups cauliflower florets
• 1.5 cups green beans, cut into 1-inch pieces
• 2 medium carrot, peeled and sliced (about 1 cup)
• 0.25 cup apple cider vinegar
• 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes