In a frying pan over medium-high heat, warm the canola oil. Add the shallots and cook, turning once or twice, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside.
Cut the potatoes into ½-inch (12-mm) cubes; chop the onion, celery, and carrots. In a saucepan over medium-high heat, melt the butter. Add the potatoes, onion, celery, carrots, and