Roasted Vegetable Mirepoix

Name: Roasted Vegetable Mirepoix
Total time: 25 min
Yield: 8 servings
Cuisine: french
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

By Bryan Miller and Pierre Franey

Total Time: 25 minutes
Rating: 4(29)
Comments: Read comments

Featured in: Collecting Secrets From Lespinasse

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Ingredients

Yield:8 servings

2 to 3tablespoons vegetable oil
2cups celery, sliced into ¼-inch pieces on the bias
2cups carrot, peeled and sliced into ¼-inch pieces on the bias
2cups onions, peeled and sliced into ¼-inch pieces on the bias
1tablespoon of butter
Salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.