How to make a mirepoix – simply dice and gently cook onions, carrots and celery in a ratio of 2:1:1. Why you should is also simple – flavour!
A mirepoix (pronunciation: meer-PWAH) is a French term for a preparation of ingredients that you may already be familiar with, even unknowingly. Although a mirepoix is a classic French preparation it is the base in the preparation of soups, stews, stocks and sauces in many cuisines. Comprised of common, generally affordable and readily available vegetables, a mirepoix a cost effective way to build and enrich the depth of flavour of many dishes. Developing a rich and savoury flavour makes many dishes more complex and satisfying which is especially import in plant-based dishes.
How to make a mirepoix
Using the ratio 2:1:1, quantities of ingredients can be scaled to suit your needs. You can pre-cut, pre-cook, or even batch cook and freeze portions of mirepoix to save time later
Ingredients
- 2 parts onion
- 1 part carrot
- 1 part celery
Method
Wash the vegetables, peel the onion and carrots (if you wish). Trim off the ends and save for stock or compost, or you can use carrot greens in a pesto.
The key is to keep the pieces roughly the same size to ensure even cooking. A classic mirepoix is uniform, small pieces approximately 6mm/1/4-inch cubes. But the size may vary depending on the recipe and desired texture. You could even pulse the ingredients in a food processor for a soup or sauce base to save time.
Heat a small amount of oil, dairy free butter or vegetable stock in a pan over a medium low heat. Add the mirepoix and cook gently, stirring occasionally. until the vegetables are soft and translucent. A pinch of salt will help the vegetables release moisture. For the no-oil method more stock may be needed to keep the vegetables from sticking and browning.
Cook for 10-15 minutes or until the vegetables are soft and translucent. Once cooked have a flavourful foundation to build you plant-based dishes on, you could try this Winter Garden Soup or brioche wrapped Barley Button Buns.
Food allergens that need to be clearly identified on food packaging differ around the world. This recipe is free from all common allergens. Should allergies be an issue take care in your choice of dairy free butter as some contian soy or nut oils. Onions are not a common allergen but may need to be avoided if a person is on a low Fodmap Diet, if eliminating onions, consider adding extra celery or leeks if they can be tolerated.
