Mirepiox Veggie Saute Food
ROASTED VEGETABLE MIREPOIX
Provided by Bryan Miller And Pierre Franey
Time 25m
Yield 8 servings
Number Of Ingredients 6
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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