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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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