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  • 2 tbsp. butter
  • 4 large carrots, chopped into small wheels
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 1 medium head cauliflower, chopped into bite sized pieces
  • 1 c. chopped mushrooms
  • Salt and pepper liberally during cooking
  • 2 tbsp. dried chopped rosemary
  • 1 tsp. ground sage
  • 1/4 c. dried Parsley
  • 1/2 c. chicken broth
  • 1 cup ground raw nitrite free sausage. The type of sausage you choose will flavor the dish, so experiment to find the one you like. I choose sausage from a local farm with a hint of sweetness.


Melt butter in a large pan. Add carrots, onion, and celery and saute’ for about 5 minutes. Add cauliflower, sausage, and mushrooms and cook another 5 minutes, stirring periodically. Salt and pepper liberally. Add chicken broth, remaining spices and cover for 5-10 minutes or until liquid is absorbed. If it is not absorbed fully after 5-8 minutes, uncover or a few minutes, stirring continually to make sure all vegetables have a chance to absorb the broth.

Recipe makes about 6 large meal-sized servings. Nutrition information will change if you eliminate the sausage to use this as a side dish. Each meal-sized serving contains approximately 113 calories, 6.6 g fat, 16 mg cholesterol, 11 g carbs, 3.8 g fiber, 4.5 g sugar, and 4.2 g protein.

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