2 parts onion, small dice
1 part celery, small dice
1 part carrot, small dice

2 parts onion, small dice 1 part celery, small dice 1 part carrot, small dice

Heat up a few tablespoons of oil or vegan butter in a skillet. When hot, toss in the onions and sauté until translucent and fragrant. Add the carrots and celery and let them cook, stirring occasionally until they begin to release their juices and turn brown, 30 minutes to 1 hour, depending on how Caramelized you want your mirepoix to be.The more brown bits that appear on the vegetables, the more flavor your mirepoix will be. Be careful not to let the brown bits burn and turn black, as that will impart a bitter taste to the mirepoix. If not using right away, spoon it into a glass jar and cover with a tight fitting lid. Can be stored in oil for up to three days in the refrigerator.

Keep a jar of Mirepoix in the fridge to use in improving reheated leftovers, jarred pasta sauces, or canned soup. Can be added to the base of meatballs, veggie loafs, and purged patties. Can be added to soups and stews.