After almost fifty years of putting food in front of hungry family, I discovered mirepoix.
Now, I have to admit, I was never much of a carrot person, having been brought up on carrots from a can. Blech! But this past year we had our first garden, and the thing that grew the best was carrots.
Faced with what seemed like thousands of delicious carrots that sprang like magic from my ill-prepared ground, I wracked my brain for what to do with them. A good portion were frozen for winter, we had carrot cake and carrots as a regular side dish. The carrot cake was lovely, as a side dish they were okay.
But chopped and mixed with celery and onion…. WOW.
And that is all mirepoix is – or at least that is the basis for it.
Chop two parts onion, one part celery and one part carrot. Done.
You can add it to soups or saute it before you make chops, or chicken or even hamburgers. It becomes step one of all your cooking, and you look like a genius in the kitchen. You can use it in omelettes.
You can add green peppers. You can put herbs like oregano or savory in some of the portions. You can freeze it, and have a taste of summer all year round. That is actually what we did, and I’m working my way through the freezer and all its one-cup portions of miraculous mirepoix!