INGREDIENTS
4 cups
parsnip (, chopped)
1 cup
carrots (, chopped)
1 cup
yellow onion (, chopped)
10 oz
. mushrooms (, chopped)
4
garlic cloves (, minced)
1
pat butter (, or coconut oil)
1 tsp
fresh thyme leaves ((from 4-6 sprigs))
2
sprigs fresh sage ((10-12 leaves), chopped)
salt and pepper (, to taste)