Mirepoix Recipe

I gotta say, every time I dice up those yellow onions, carrots, and celery for a simple mirepoix, it just gets me really excited ’cause it turns a basic soup or sauce into something that feels seriously next-level.

I love making mirepoix as a base for many of my recipes. I typically dice yellow onions, carrots and celery which not only add a rich flavor but also pack in vitamins and fiber.

I think its a simple, nutritious mix that powers up any meal.

Ingredients

• Onions: They are rich in fibre and bring a natural sweetness that adds a deep savory flavor.
• Carrots: Bursting with vitamin A and beta-carotene, they lend a subtle sweetness that brightens the dish.
• Celery: Low in calories and high in fibre, it gives a crisp, earthy texture that balances the mix.

Ingredient Quantities

• 2 medium yellow onions, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced

How to Make this

1. First, peel and dice the onions into small uniform pieces so they cook evenly

2. Peel the carrots and cut them into similar dice as the onions so every piece is about the same size

3. Wash the celery stalks really well and dice them, making sure not to include any extra leaves if possible

4. Heat a heavy pan over medium heat and add a splash of oil to prevent sticking

5. Once the oil is warm, add the onions, carrots, and celery to the pan

6. Stir everything together a bit and let them cook slowly for about 5 to 7 minutes until they start to soften

7. Keep stirring occasionally so none of the vegetables burn on the bottom of the pan

8. If you notice them starting to brown too much at the edges, lower the heat a little

9. When the mirepoix is tender and just beginning to get a bit of color, remove it from the heat and use it as a delicious base for soups or sauces

10. Taste it if you want and add a pinch of salt, then let it cool before adding to your recipe as desired

Equipment Needed

1. Chef’s knife – Needed for peeling and dicing the onions, carrots, and celery
2. Vegetable peeler – Used to peel the carrots and onions before cutting them
3. Cutting board – Essential for chopping the vegetables safely and uniformly
4. Heavy pan – Required for slowly cooking the mirepoix so the vegetables soften evenly
5. Spatula or wooden spoon – Needed to stir the veggies to avoid burning during cooking
6. Stove – Needed to heat the pan and control the cooking temperature

FAQ

• What is Mirepoix? Its basically a flavor base using onions, carrots, and celery thats cooked slowly to bring out a deep flavor in soups and stews.
• Can I prep the vegetables ahead of time? Yes, you can chop everything a day early and store in an airtight container in the fridge so youre ready to go when you’re cooking.
• How should I dice the veggies? Try to dice them pretty uniformly so they cook evenly, which can really make a difference in your final dish.
• Do I add seasonings in this recipe? Not normally, since mirepoix is all about building a natural base, but a pinch of salt can help to release more flavor.
• Can I use different vegetables? You can experiment a bit, but for the best traditional flavor its best to stick with yellow onions, carrots, and celery.

Mirepoix Recipe Substitutions and Variations

• Swap yellow onions with white onions if you want a slightly milder flavor
• Replace carrots with parsnips to add an earthy twist to your mirepoix
• If you dont have celery, try using celery root (celeriac) for a deeper flavor
• You can also mix in a little bit of red onion instead of yellow for a bit of color and a subtle taste change
• For a different kick, adding a clove of garlic can give it a richer base (though it’s not a traditional substitute)

Pro Tips

Here’s a rundown of the recipe along with some pro tips to help you perfect it:

Ingredients:
• 2 medium yellow onions, peeled and diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced

Instructions:
1. Start by peeling and dicing the onions into small, even pieces so they cook even.
2. Next, peel your carrots and cut them into pieces that match the size of your onions as much as possible.
3. Wash the celery stalks really well and dice them, trying to leave out any extra leaves if you can.
4. Heat a heavy pan over medium heat and add a little bit of oil to stop the veggies sticking.
5. When the oil starts getting warm, put in the onions, carrots, and celery.
6. Stir everything together and let them cook slowly for about 5 to 7 minutes until they start to soften up.
7. Keep stirring every now and then so nothing burns on the bottom of the pan.
8. If the edges start to turn too brown, lower the heat a bit.
9. Once your mirepoix (that mix of onions, carrots, and celery) is tender and just starting to color, take it off the heat to use as a yummy base for soups or sauces.
10. Taste it and if you feel like it, add a pinch of salt. Let it cool before using it in your recipe.

Pro Tips:
• Try to dice everything uniformly. This helps each piece cook at the same rate so you dont end up with some pieces overdone while others are still raw.
• If you want to really boost the flavor, add a clove of garlic at the same time you add the vegetables. Just make sure it doesn’t burn by tossing it in a bit later if needed.
• For an extra depth of flavor, consider deglazing the pan with a splash of white wine or broth after the veggies have cooked a bit. This helps lift all the browned bits off the bottom for a richer sauce base.