food

Pronounced “mir-pwah,” it’s the classic French term for the combination of diced onions, carrots and celery. This powerhouse trio adds great flavor to soups, stews, stocks and braised dishes. If you think about it, most recipes will contain at least one of the three vegetables. Having a stash of mirepoix used together or separately works wonders for quick “prep-less” meals.

 

  • YIELDS 2 QUARTS (850 G) DICED ONION, ¾ QUART (365 G) DICED CARROTS,
  • 1 QUART (455 G) DICED CELERY
  • 2 lbs (907 g) yellow onions
  • 1 lb (454 g) bunch of carrots
  • 1 lb (454 g) bunch of celery
  • NOTE: Due to their high water content, frozen vegetables tend to lose their
    shape when defrosted. They are best used in sauces, soups, stocks and slow
    cooker meals.
    To create your own arsenal of mirepoix, you have two options:
    » Chop your vegetables by hand.
    » Get yourself one of those inexpensive handheld choppers for quick, precise
    dicing.
    I highly recommend the latter. The chopper I use features a grid-shaped dicing
    blade and storage container underneath (see picture). Simply place your
    vegetables on top of the blade, close the lid and push down; in a matter of
    seconds you’ll end up with perfectly diced vegetables. Even if you don’t mind
    chopping a carrot here and there, this shortcut makes prep work faster, easier
    and less stressful—it’s worth it for the onions alone! Usually, I’ll distract the kids
    with an art activity and join them at the table with my vegetables. They color,
    while I chop. Plus, I might even get them to eat a vegetable or two….
    Vary the quantities listed above based on what you use most. For example, I go
    through onions quickly during the week, so I prep extra to freeze. Celery? Not so
    much.
    Start by washing, trimming and peeling all vegetables, as needed. TO SLICE BY HAND :
    Cut into ½-inch (1.3-cm) dice.
    TO USE A HANDHELD CHOPPER
    Slice the onions in half and place on the dicing blade, one half at a time. Close
    the lid and press down to dice. Empty the storage container for the next
    vegetable. Quarter the carrots, and arrange comfortably to fit on the blade. Dice
    the carrots, and then empty the container. Repeat for the celery stalks.
    For storage, place each vegetable in separate airtight containers, draping a damp
    paper towel over the top. This will preserve freshness. Label and date your
    veggies. Refrigerate up to 1 week. Alternatively, each vegetable can be frozen
    separately, 1-3 months.
    TIP:
    1 medium onion = 1 cup
    (160 g) diced
    1 medium carrot = ½ cup
    (65 g) diced
    1 medium celery stalk = ½ cup
    (50 g) diced