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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
- 1 teaspoon rubbed sage
Directions
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1.
In a Dutch oven, heat oil over medium heat. Add carrots, celery and onion. Cook and stir until crisp-tender, about 10 minutes. Add cauliflower, mushrooms, salt and pepper; cook and stir for 5 minutes. Stir in broth, rosemary and sage. Bring to a boil; reduce heat. Simmer, covered, until vegetables are just tender, 10-12 minutes.
Nutrition Facts
3/4 cup: 64 calories, 5g fat (1g saturated fat), 0 cholesterol, 301mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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