Mirepoix

🥘 Ingredients

• carrots 2 cups
• celery 2 cups
• onions 3 cups
• olive oil 1 tbsp

1. 1

   Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery . Dry well. If desired, peel your carrots before chopping.
2. 2

   Chop your vegetables. The size you choose to chop your onions , 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).
3. 3

   Cook vegetables over medium-low heat. Add the olive oil 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).