Mirepoix, raw, roasted, or sauteed with butter or olive oil, is the flavor base for a wide variety of dishes such as stocks, soups, stews and sauces.
1 cup diced onions
1/2 cup diced carrot
1/2 cup diced celeriac
Try to dice vegetables to a uniform size. You can dice into larger pieces for a longer-cooking recipe, smaller for a shorter cooking time. The diced vegetables can be sauteed in olive oil or butter over relatively low heat until starting to brown. A littlle tomato sauce can then be added if desired.