Mirepoix

Pronounced meer-PWAH, mirepoix is the classic French combination of onion, carrot, and celery—traditionally in a 2:1:1 ratio—used as the starting point for everything from soups and stocks to braises and sauces.

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Category: HARVEST

Cuisine: French

Course: Cooking Base

Keyword: Carrot, Celery, Onion

Prep: 15

Cook: 10

Total: 25

Servings: servings

Calories: 100kcal

Author: TastyDaddy

Equipment

Ingredients

2 medium yellow onion (about 2 cups)
4 stalks celery (about 1 cup)
3 large carrots (about 1 cup)
2 tbsp butter

Instructions

Washing & Prepping Vegetables

It is very important to thoroughly wash and dry 2 medium yellow onion, 4 stalks celery, and 3 large carrots before starting to cut.
Peel washed onion and remove tough outer layers of onions. Remove both root and leaf ends of washed celery stalks. Trim top of carrots. If carrots still appear a bit dirty after washing, you can give them a quick peel; be sure to rewash them after peeling.

TIP: If onion peels, celery trimmings, and carrot tops are completely dirt-free, save them in your freezer scrap bag to use in stocks and broths.

Chopping Vegetables

With your butcher block and chef knife, cut onion, celery, and carrot according to the type of recipe you'll be using the mirepoix in:
- Sauce or stir fry = small dice (⅛ - ¼ inch pieces)
- Stews and soups = medium dice (½ inch pieces)
- Stocks and broths = large dice (1 - 2 inch pieces)

Cooking

Melt the butter in a medium or large skillet or pot over medium heat. Add the onions, celery, and carrots, tossing to coat them evenly. Cook, stirring often, until the vegetables are tender and the onions turn soft and translucent, about 10 minutes.

Nutrition