Fall Vegetable Saute

Here’s a super simple and delicious recipe that can be used as an entree or side.  This dish is full of good fiberous vegetables and can be served with lentils or brown rice to make it a super food!

1 small head of cauliflower cut into small pieces

1 small head of broccoli cur into small pieces

8 brussel sprouts halved

1 leek, cleaned split and rinsed throughly (get out all the sand)

2 cloves of garlic chopped

1  1/2 cups of vegetable broth

2 tablespoons butter

Place the first three veggies in a heavy bottomed fry pan, pour the stock over and boil until the veggies are slightly soft.  When the broth cooks down add leeks, garlic and butter and saute until the veggies are golden brown.  Salt and pepper to taste.

Visit the WWMS Cookbook for more vegetarian recipes.

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