The brunoise, the base for the sauce
(land vegetables ready for the classic fried)

Often, in the kitchen, the simplest and most basic things are those that would be nice to have ready.
Like vegetables for sauté!

There are also packs available on the market but, with a little time available, I prefer to prepare a stock myself and keep it ready for use in the freezer.

Indeed, as I have already told in my pages (cooking on vacation) if on vacation I have a small apartment with kitchen available, the preparation of this base is one of my first gastronomic activities!

Moreover it is not that it takes much and, when everything is ready, it is ready.
As described here ...

Ingredients:

Preparation:

Preparation:

First prepare the vegetables: clean carrot, celery, leek and onion;
I find that the onion alone is too strong and that the leek, on the other hand, is not quite incisive.
Others use shallots.

At this point the vegetables should be finely chopped: you can use the blade for the thin strips of the mandolin or, to do it first, you can safely use the food processor, if there is one.
Then the vegetables, cut into very fine strips, with two quick knife passages, become a fantastic mirepoix if necessary.

If you prepare them for a stock to be kept in the freezer, you can also put them in large freezer bags and, following the same procedure described in the preparation of the parsley always ready:
when they are completely frozen, simply roll the bag to chop them further.

The vegetables to be fried for the base of many preparations are ready.
Good job at the stove!

ADVICES AND NOTES:

• To thoroughly chop the strips of frozen vegetables you can also place the bag on a wooden cutting board and pass it over with pestacarne .... a very homemade but effective method.