ROASTED VEGETABLE MIREPOIX

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.