1 cup celery, diced
1/2 cup onion, chopped
3/4 cup broth, divided chicken or vegetable
4 cups Cauliflower rice or florets, diced
2 cups zucchini, diced
1 cup mushrooms, chopped
2 tsp Celtic sea salt
1 tsp black pepper
1 tsp granulated garlic
1/4 cup fresh parsley, chopped
2 Tbsp dried rosemary
1 tsp rubbed sage
2 tsp arrowroot powder
white pepper, to taste
In a large saucepan over medium heat, add celery, onion and 1/4 cup of broth. Sauté until onions are translucent.
Add 1/4 cup broth, cauliflower, zucchini and mushrooms and season with salt, pepper, garlic, rosemary and sage. Cook uncovered until tender, about 10-15 minutes.
Add remaining broth (saving 2 Tbsp) and stir to combine.
In a small bowl, mix arrowroot with remaining 2 Tbsp broth to make a slurry. Add slurry to vegetables and simmer uncovered until softened, about 15 minutes.
Finish with salt and white pepper to taste.
NOTES 1 serving = 2 cups vegetables Chef's Tip: Poultry seasoning can be used in place of parsley, rosemary and sage.