150g. (5oz,. 1 1/4 cup) diced carrots
100 g. (4oz., 1 cup) chopped onion
50 g. (2oz., 1/2 cup) chopped celery
pinch of thyme
1 bay leaf
Cook carrots, onion, and celery slowly in butter. Season with salt, a pinch of powdered thyme, and bay leaf. Cook until the vegetables are very tender.