My Mom is one of the best cooks I know! She would make the trinity by the skillet full and use it in everything so I started doing the same thing. I hate, hate, hate to waste food. So tonight when I was going through my fridge I saw a bunch of celery that was about to go bad and a half full bag of baby carrots that may have expired 2 weeks ago but.....I'm still going to use them! It was time to make a batch of the Trinity. I've seen Emeril refer to the trinity as onion, celery and green bell pepper but ours is different. It's BETTER!
1. Slice the baby carrots.
2. Chop the celery
3. Chop the onion
4. Add about 1 tablespoon of olive oil to the skillet on medium heat. Cook the carrots for about 5-8 minutes. Add the celery, cook for about 5-8 minutes later. Lastly, add the onion and cook for about 10 minutes. You will see the celery turn bright green and carrots bright orange. Continue cooking until the onions and celery are opaque. Cooking at all stages does not require your complete attention. I made mine while loading the dishwasher, putting up dinner, etc. Just check on it every couple of minutes and give it a stir. The Trinity will reduce by 1/3 - 1/2 when cooked. When you start with this...
You will end up with this...
I freeze the Trinity in quart sized freezer bags and just break off a corner or two and throw it into spaghetti, stir fry, egg rolls, rice, soups, you name it! We don't eat enough veggies and this is a great way to disguise them in something my family loves!