Mirepoix is a staple in French cooking. It is a simple way to inject tons of flavor to stews and other dishes with diced vegetables. Some people use it simply as flavor, sauté it and then remove from the skillet and discard. I do not do that. I simply prefer to use it as another way to add extra flavors to my meals. I also use it at times instead of my “Sofrito”. My post today shows one of few ways to make mirepoix.
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $1.85
Difficulty Level: Easy
Allergens, Other: Gluten Free __√__ Vegetarian __√__
1 large green bell pepper (.65)
3 carrots (.50)
2 celery ribs (.20)
1 med size onion (not showing, I like to dice it just before cooking) (.50)
Rinse the green bell pepper, carrots, and celery ribs. Then pat dry and peel the carrots.
Once the veggies are dried, dice individually. (I also cut 1 carrot diagonally for stews, make few pepper slices with half of the bell pepper as well as few ½” squares for stir fry.)
Cut the bottom of the celery ribs, discard and cut the top and save for soups. Then dice it.
Finally, use zip log bags to keep mirepoix ingredients fresh until use it.
To use it, sauté in my basting olive oil as the base for your stews.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.