4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped (availbale in some frozen sections already cut)
1 c. chopped mushrooms
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth
In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and sauté until soft for 7 to 8 minutes.
Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid.
Cover until totally tender and liquid is absorbed, 15 minutes.
Nutritional Facts: 1 serving Calories: 104, Total Fat: 8g, Total Carbs: 7.6g, Dietary Fiber: 2.9g, Net Carbs: 5 Protein: 2.1 g