Wednesday, March 03, 2010


Ah the essential of all that is good. Basically what it translates to is carrots, celery and onion. A 2 to 1 ratio is traditional, but if you’re like me a few extra onions will aways find their way in. But a good starting point is 1 cup of onion, 1/2 cut carrots and 1/2 cup cup cut celery. (by the way if you’re from south you wouldn’t put celery in, but rather bell pepper) So…what do you do with mirepoix?
First cut them into even pieces, small dice is best. Put them into a saute pan with a bit of olive oil some salt and pepper. Now let them slowly cook a bit, don’t rush it. Let the flavors build. Once they are tender remove from the heat. Now the wonderful decision.

Mirepoix is a great soup starter, add it to some cook rice, stuffing loves this stuff, or even put it into mashed potatoes. I’ve done this mixture and eaten it as a side dish.

Use your imagination and do not be taunted. This is one of the simplest of combinations that renders some incredible flavors.


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