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2 tablespoons unsalted butter 5 ounces small diced onions (about 1 cup) 5 ounces small diced carrots (about 1 cup) 5 ounces small diced celery (about 1 cup) 1/2 teaspoon salt (for sweating veggies, plus more if needed at end of cooking) [...]
Read the recipe at food.com
