4 c. thinly sliced cauliflower
1 c. Chinese peas, trimmed
1/2 c. carrots, peeled, thinly sliced
1/2 c. thinly sliced celery
1 tbsp. minced onion
2 tbsp. butter
1 chicken bouillon cube
3/4 c. white wine
Salt, to taste
Black pepper, to taste
1/2 c. sliced almonds, optional
Minced parsley

Melt butter in large saucepan. Add cauliflower, peas, carrots, celery and onion.

Combine bouillon cube with wine, salt and pepper. Pour over vegetables. Cook quickly over high heat about 10 minutes, stirring constantly, until vegetables are tender-crisp.

Add almonds, if used. Stir. Sprinkle with parsley. Serve immediately.