ROASTED VEGETABLE MIREPOIX

Roasted Vegetable Mirepoix image

Provided by Bryan Miller And Pierre Franey

Time 25m

Yield 8 servings

Number Of Ingredients 6

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Ingredients

2 to 3 tablespoons vegetable oil
2 cups celery, sliced into 1/4-inch pieces on the bias
2 cups carrot, peeled and sliced into 1/4-inch pieces on the bias
2 cups onions, peeled and sliced into 1/4-inch pieces on the bias
1 tablespoon of butter
Salt and freshly ground pepper to taste

Steps:

In a nonstick saute pan, heat 1 tablespoon of the oil, and cook the celery over medium-high heat, stirring, until it browns lightly. Remove the celery with a slotted spoon.
Add the carrots to the same pan along with a little more oil if necessary. Cook over medium heat until they brown lightly. Remove the carrots with a slotted spoon.
Add the onions to the same skillet with more oil if necessary. Brown lightly over medium heat for 4 minutes; then, add the celery and carrots. Cook for another 4 minutes. Remove to paper towels with a slotted spoon. Drain well.
Return the vegetables to the saute pan with one tablespoon of the butter. Toss over medium heat, season with salt and pepper, and keep warm.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 238 milligrams, Sugar 3 grams, TransFat 0 grams