---
title: Mirepoix
servings: 1
source:
  url: https://www.umami.recipes/recipe/zCVNwjenOR2fAbxqtkaK
image: https://www.umami.recipes/api/image/recipes/zCVNwjenOR2fAbxqtkaK/images/qHD48x5sRjJhTEgw1qIoCe?w=2048&q=75
prep time: 10 minutes
cook time: 15 minutes
tags: [basics, meal-prep]
---

Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the @carrots{2%cups}(chopped) and @celery{2%cups}(chopped). Dry well. If desired, peel your carrots before chopping.

Chop your vegetables. The size you choose to chop your @onions{3%cups}(chopped), carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sauteed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).

Cook vegetables over medium-low heat. Add the @olive oil{1%tbsp} to a large #skillet{} set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for ~{10-12%minutes}, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning (see notes).