Ingredients:
- 4 tbsp butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1c chopped mushrooms
- sea salt
- black pepper
- 1/4c fresh parsley, chopped
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh sage, chopped
- 1/2c vegetable or chicken broth
Instructions:
- In a large skillet over medium heat, melt butter.
- Add onion, carrot, and celery and saute until soft, about 7-9 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender.
- Add parsley, rosemary, sage and stir until combined.
- Pour vegetable/chicken broth over the veggies and cover the pan with a lid. Cook until all veggies are totally tender and broth is absorbed.
