Ingredients
- 4 tbsp. butter
- 2 onion chopped
- 2 large carrots peeled and chopped
- 2 celery stalks chopped or thinly sliced
- 1 small head cauliflower chopped
- 1 cup mushrooms chopped
- Kosher salt
- Freshly ground black pepper
- 1/4 cup freshly chopped parsley
- 2 tbsp. freshly chopped rosemary
- 1 tbsp. freshly chopped sage or 1 tsp. ground sage
- 1/2 cup low-sodium vegetable or chicken broth
Instructions
- Melt the butter in a large, wide skillet over medium heat. Add the onions, carrots, and celery. Sauté for 7–8 minutes, stirring frequently, until softened.
- Add the cauliflower and mushrooms. Season with salt and pepper. Cook uncovered for 8–10 minutes, stirring regularly, until the cauliflower begins to become tender. Let excess moisture released by the mushrooms cook down before adding the broth.
- Stir in the parsley, rosemary, and sage. Add the broth and cook uncovered for about 10 minutes, stirring occasionally, until the vegetables are tender but still hold their shape and no excess liquid remains in the bottom of the skillet.
- Taste and adjust the seasoning. Serve warm. Use texture as your final guide; vegetable size and pan crowding can affect the cooking time.
Nutrition
Notes
Notes
- Cut carrots smaller than the cauliflower so they soften on a similar schedule.
- Use vegetable broth for a vegetarian version. Use vegetable broth and plant-based butter for a vegan version. For gluten-free preparation, check broth and packaged ingredient labels.
- For a double batch, use two skillets to avoid crowding and trapping excess moisture.
- Refrigerate in a shallow, airtight container within 2 hours and use within 3–4 days. Freeze for up to 3 months for best quality; thaw in the refrigerator. The vegetables will soften after freezing.
- Reheat leftovers to 165°F, stirring gently. Cook off excess moisture or add a small splash of broth if needed.