The magic of mirepoix

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

Mirepoix

Monika 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… Cooking Under Quarantine the magic of mirepoix European Print Recipe

Nutrition facts: 200 calories 20 grams fat

Ingredients

Equalish amounts of:
onions
carrot
and celery (but I usually do a little less celery)
garlic sometimes gets invited to the party

Instructions

Chop, Chop, Chop

Notes

Congratulations. Now everything is gonna taste great!