How to Make a Mirepoix
| 1 min read
2 Tbsp. Olive oil
1 cup carrot, finely diced
1 cup celery, finely diced
2 cups onion, finely diced
Prepare vegetables by washing, trimming the root edges and peeling if desired. Chop the veggies uniformly, about ¼-inch to ½-inch.
Heat olive oil in a large skillet over medium-low heat.
Once hot, add the veggies, mixing well to coat. Cook, stirring often, until softened and onions are translucent. Adjust heat if needed to prevent vegetables from browning.