1. Brown onions in just enough fat to cover bottom of pan. Add carrots, then celery.
2. Add tomato paste (if using) after celery softens.
3. If using tomato paste: Cook until deeply browned and has sweet aroma to complete pincage.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.1mg||1 %|
|Potassium 100.3mg||3 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.7g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 16
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