Description
A delicious mix of sautéed onions, carrots, and celery.
Ingredients
Scale
- 3 cups onions (chopped)
- 2 cups celery (chopped)
- 2 cups carrots (chopped)
- 1 tablespoon olive oil
Instructions
- Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well. If desired, peel your carrots before chopping.
- Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sauteed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
- Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.
Notes
- Adjust heat to prevent vegetables from browning.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Vegetables
- Method: Sautéing
- Cuisine: Various
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg