What the heck is Mirepoix and why do I want it?
Mirepoix is diced onions, carrots, and celery. I often add its adjunct friend, garlic. Cupboard Quarantine Cooks: Here’s how to make stuff taste good. Now more than ever you need it:
Making a killer Pasta Sauce? Start with Mirepoix!
How to make dried lentils, white beans and chickpeas not taste like cardboard? Mirepoix!
Frozen proteins for a slow-cooked, melt-in-your-mouth stew? Mirepoix, baby!
Soup’s On! Who doesn’t love soup? It’s freezable, gift-able, slurpable, healthy and warm. Where to start? (Hint: it begins with an “m” and ends with “epoix!”
Magic, you say? Indeed, I say! Mirepoix is often called the cornerstone of Cooking. Hipcooks has many classes that start with Mirepoix. It’s not because we like to put on silly French accents and dance around the room declaring “Mirepoix!” Though that is fun, too. It really is the base of many things delicious. Carrots are sweet, onions are pungent, and celery is nutty and crunchy. Together, they make magic.
Chop, chop, chop ‘til you drop!
If you’ve been to a Hipcooks class with knife skills (there are many,) you’ll know what to do. You can also purchase it pre-chopped. Once chopped, it will last at least several days in the fridge, so get a whole bunch done in one session. Or do as I do and cook many things at once: some to eat, some to keep (freeze), some to give away.
Let’s Get Cooking!
Whatever you’re making, start by “sweating” the mirepoix. That is, cook the veggies so that they lose their water content. Stirring is important so that they don’t burn or caramelize. First heat some oil or butter in a skillet. Which to choose? Up to you! For Italian-y things, I use olive oil. When I want a little extra richness, I use butter. When I’m undecided, I use a bit of both. There’s no wrong answer here (hooray!) so tap into your mood. Add the mirepoix and stir every so often. You’ll see the sheen, smell the magic. How do you know when it has sweat enough? The pan will become dry. You’ll know it will need some liquid. And now the fun part. . .
Wine! Some for you, some for the pan!
Same Humble Beginnings, Wildly Divergent Paths
See the photo below to see how the Magic of Mirepoix, in several different pans, begins the same way, and then takes off in many different directions
Mirepoix into Moroccan Lentil Soup… into Kid’s Favorite Dinner Hearty garbanzo stew … into Carrot Ginger Soup!
Love thy Neighbor: All these recipes are perfect for Doorstep Deliciousness
Sometimes gets invited to the party! I'll add a clove or two. Chop, Chop, Chop! Congratulations. Now everything is gonna taste great!
Ingredients
Equalish amounts of:
onions
carrot
and celery (I usually have a little less thank equal amounts of celery, but that's a personal preference.)Instructions
Notes
10 comments
What a beautiful post! I love this so much. And Happy Birthday, Lucia!! xo
Thanks, Kyrsten my love! I was hoping you’d like it. You know, for us cooking geeks. It breaks it all down. : )
Yum!!!! How old is too old for a bag of lentils in your pantry? Asking for a friend! 🙂
Tell your friend: limitless! Your friend is such a smartypants to have stocked up so well, and such a long time ago. To test the theory, sprout your lentils before using them. (It’s aaaaalive!!!) They’re healthier, more digestible, and more nutritious for you that way. Please refer to this post: erm, I mean: share this with your “friend”: our post on soaking and sprouting beans. It’s so cool!
Love, love, love mirepoix – and as you said, it’s fun to say! Takes me back to the year upon year of French class. Thanks, Monika (and the entire Hipcooks team) for the beautiful blog, delicious and creative recipes, and for being there for us at just the right time! Take care – stay well. XO
You, too, Joe! You’re a treasured member of our teaching community and we can’t wait to cook with you again. Lots of love. Monika
I learned how to make paella with your lovely business, and makes me so incredibly proud. Thank you! And thank you for sharing this recipes online. Makes me want to go back to you. Now for sushi! Lots of good vibes and love.
Thank you Melanie! That means so much to me. Lots of vibes and love backatcha!
Love it and thank you. It would have been great to remind the reader that it is also well-known as soffrito by the Italians and the Hispanics, and that even in the Francophone world there are certain changes to the base depending on the region.
Thanks for the comment! Indeed, we talk about the similarities with Soffrito, the Cajun “Trinity” and even the Hipcooks Holy Trinity. Changes to the base depending on region, and even dish! Good stuff.