Whole 30 Classic Mirepoix

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

2 tbsp unsalted butter
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Monty's Dairy Free Plant-Based Butter Original Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 large yellow onion (about 2 cups), cut into ¼-inch dice
2 medium carrots (about 1 cup), peeled and cut into ¼-inch dice
2 stalks celery (about 1 cup), cut into ¼-inch dice
¼ tsp kosher salt
1 bay leaf (optional)

Instructions

1
Melt the butter in a large skillet or saucepan over medium-low heat until foamy and just beginning to subside.
2
Add the onion, carrots, celery, and salt, then stir to coat everything in the butter. Add the bay leaf, if using.

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