Roasted Vegetable Mirepoix Recipes

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ROASTED VEGETABLE MIREPOIX



Roasted Vegetable Mirepoix image

Provided by Bryan Miller And Pierre Franey

Time 25m

Yield 8 servings

Number Of Ingredients 6

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

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