- 1 onion
- 1 stalk celery
- 1 carrot
- 1 tsp. olive oil
- 2 strips of bacon, cut to lardons (optional)
- Dice the vegetables into equal sized cubes.
- In a cast iron pan over medium-high heat, heat the oil and then add the vegetables.
- Gently sweat the vegetables. For deeper flavour, they can be slightly browned.
- Depending on how you plan to use it, you might also first fry lardons, then drain the fat from the pan, then add the vegetables to the pan and brown them along with the lardons.