Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
3 stalks celery, chopped
ketchup
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 375f; grease 9x5x3-inch glass loaf pan. heat oil in medium skillet over medium heat; add onion and carrot; saute 5 minutes; add celery; saute until vegetables are very tender, about 15 minutes longer; transfer to large bowl. add all remaining ingredients except ketchup to vegetables in bowl; mix thoroughly; transfer to prepared pan. bake 1 hour; brush with ketchup and bake about 15-20 minutes longer; cool 7-10 minutes; slice and serve.