I made this as an alternative to regular stuffing for my family's Easter get-together. It paired GREAT with the lamb and served as a second vegetable side as well.
Ingredient List:
4 tablespoons Butter
1 Onion (chopped)
2 large Carrots (peeled and chopped)
2 Celery Stalks (chopped or thinly sliced)
1 small head of Cauliflower (chopped)
1 (8oz) package of Baby Bella Mushrooms
Kosher Salt
Black Pepper
1/4 cup fresh Parsley (chopped)
2 tablespoons fresh Rosemary (chopped)
1 tablespoon fresh Sage (chopped)
1/2 cup Vegetable or Chicken Broth
In a large skillet over medium heat, melt butter.
Add onion, carrots, and celery and cook until soft, 7-8 minutes.
Add cauliflower and mushrooms.
Season with salt and pepper.
Cook until tender, 8-10 minutes more.
Add parsley, rosemary, and sage.
Stir till combined.
Pour over broth and cook until totally tender and liquid is absorbed 10 minutes.
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