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Cauliflower Stuffing


INGREDIENTS :

- 1/4 cup olive oil - 2 large carrots, chopped - 2 celery ribs, chopped - 1 large onion, chopped - 2 small heads cauliflower, chopped (about 10 cups) - 1 cup sliced fresh mushrooms - 1-1/4 teaspoons salt - 1/4 teaspoon pepper - 1/2 cup vegetable broth - 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed - teaspoon rubbed sage
Directions :
In a Dutch roaster, heat oil painting over medium heat. Add carrots, celery and onion. Cook and stir until crisp- tender, about 10 twinkles. Add cauliflower, mushrooms, swab and pepper; cook and stir for 5 twinkles. Stir in broth, rosemary and savant. Bring to a pustule; reduce heat. poach, covered, until vegetables are just tender, 10- 12 twinkles.

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