Vegetable Stew over Cauliflower Mash

Servings 3

• 3 carrots, peeled and chopped

• 1 yellow onion chopped

• 3 celery stalked chopped

• 8oz white mushrooms chopped

• 3tsp minced garlic

• 3tbsp EVOO

• 1/2 black pepper

• 1/2 tap sumac (optional)

• 1tsp worsteshire

• 2tsp poultry seasoning (thyme, rosemary, pepper, Majoram, nutmeg, and sage)

• 1/4cup almond flour

• 3/4 cup white wine

• 2cups vegetable broth

• 1/2 cup almond milk

• 1tsp red Pepper flakes

• Chives and parmesan cheese to top (optional)

• Cauliflower mash (with Greek yogurt, onion powder and garlic powder)- OR Serve over mashed potatoes, brown rice or pasta

1. Add evoo to skillet and warm

2. Add chopped carrots, celery and onion and cook until translucent

3. Add mushroom and garlic and mix. Cook until mushrooms begin to brown

4. Mix in poultry seasoning, pepper, red pepper flakes, and sumac if using.

5. Sprinkle almond flour over mixture and stir to combine

6. Pour in white wine, almond milk and vegetable broth. Simmer for 15 minutes