Sentences with phrase «celery and carrot until»

In a food processor, whiz the onion, celery and carrot until finely minced.

Saute the onion, celery and carrot until soft.

In a large skillet heat the oil and sauté the onions, celery and carrots until softened.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add a few tablespoons of broth, the onion, kale, carrots and celery and saute for 3 minutes until the onion softens and becomes translucent.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

Sauté the chicken pieces, carrots, onion, celery, and garlic until the chicken is browned and the vegetables are soft, about 5 minutes.

Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes.

In a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucent.

Add the onions, celery, carrots and mushrooms and cook for about 5 - 6 minutes until the vegetables are tender.

Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened.

In a large skillet, saute onions until golden, add the celery and carrots and cook for about 5 minutes.

Add onion, carrots, and celery and cook, stirring, until vegetables begin to soften, 3 minutes.

While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery, and carrot in the olive oil until the veggies begin to soften, then I add the garlic, saute for a minute more, and then add the tomato paste, which I saute until it's well incorporated and changes color.

Saute the onions, carrots and celery in the olive oil for approximately 5 - 6 minutes until nice and tender.

Cook and stir the garlic, onion, celery, and carrots in butter until tender.

Add the red pepper, carrots, celery & mushrooms, and saute until all veggies are softened.

In the remaining bacon drippings, cook the onion, carrots and celery, stirring occasionally, until tender, about 3 - 4 minutes.

Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.

Add the carrots, celery, onion and rice and cook, stirring occasionally, until the onion is soft, about 7 minutes.

Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender.

Add the carrots and celery and cook until the carrots begin to soften.

Add the onions, carrots, celery and garlic and cook until soft, about 10 minutes.

Sauté until aromatic, about 30 seconds, then add the onion, carrot, and celery.

Add in onion, garlic, celery, and carrots, and saute until the onions are translucent, about 4 - 5 minutes.

Add onion, carrots, celery, 1/4 teaspoon salt, 1/4 teaspoon pepper; cover and cook, stirring occasionally, until tender, 5 to 7 minutes.

Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add in diced celery, onions and carrots and cook until carrots are tender, about 5 minutes.

Add the carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes.

Add a little more oil if needed, then gently cook the onion, carrot and celery until softened, for about 15 minutes.

Add minced carrots, celery and garlic, saute until soft and fragrant, about 1 minute.

Add the carrots, celery, onion, and cook over medium heat for 5 minutes or until the onions begin to soften and become translucent.

Saute the onion, carrots, and celery for about 5 to 6 minutes, or until softened, stirring occasionally.

Add the onion, celery, and carrots to the pot and sauté for 5 to 7 minutes, until the veggies have softened.

Add the shallots, garlic, celery, and carrots with a pinch of salt and cook, 3 - 5 minutes, until softened, translucent and fragrant.

Reduce heat to medium - low, add the butter, onion, celery and carrot and cook until soft, 5 - 6 minutes.

In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.

Add the onion, celery, garlic, and carrots and cook for 3 - 4 minutes, or until the onions are tender, stirring occasionally.

Add the celery and carrots, stir, and cook for 3 - 4 minutes, until they just begin to soften.

In a large, heavy - bottomed soup pot, saute celery, onion and carrot in butter or oil until onion is translucent.

Add cumin, and stir until very aromatic, add carrots, and celery; cook and stir until tender.

In a large pot saute onion, celery, pepper, and carrot in the olive oil until soft.

Add onions, celery, carrots and thyme and cook until the vegetables are tender, about 5 minutes.

Add in onions, garlic, celery, and carrot and cook, stirring occasionally, until onions are softened, about 5 minutes.

Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté garlic, celery, carrots and onion in olive oil for several minutes, until translucent / Stir in lentils, chicken broth and chopped herbs / Bring to a boil, add butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and butter, and stir them in when ready to reheat and serve.

Add onion, garlic, carrots, and celery and cook until vegetables are softened and translucent.

Sautee minced garlic, onion, carrot and celery until tender which will take about 5 to 8 minutes.

Add celery, carrots, and garlic and cook, stirring occasionally, until vegetables start to soften, about 3 - 5 minutes.

Add the carrot, celery, dried herb of your choice and bay and sweat them off until they begin to soften.

Add the carrots, celery, green part of the scallion, soy sauce or Tamari, agave and spice mix and simmer for 20 minutes or until the vegetables are tender.