The Miracle of Mirepoix
Our long term supporters have heard about mirepoix, but it
bears repeating for the new folks.
Mirepoix (pronounced mirapwah) is a minced vegetable base for soups, stews, and pot roasts. We just finished a chicken and rice soup, made from the meaty carcass of the free range chicken, that was over the top because of the mirepoix base. We followed that with the mirepoix forming the base for a pork shank made in a dutch oven on the stovetop. Another home run. You really should incorporate it in your soups, stews and pot roasts. Flavor is so enhanced, and you are adding vitamins of the vegetables to your family's diet that they would otherwise miss. Here's the simple technique.
In a food processor or blender*, mince these vegetables to an
almost pureed state:
-1/2 large yellow onion
-2 celery stalks
-1 carrot, cleaned but not peeled
-1 clove garlic
In 1 teaspoon of butter and 2 teaspoons of oil, sauté the pureed vegetables in the cooking vessel you will use for your meal. Then make your dish on top of the mirepoix and congratulate yourself for adding nutrition to your diet while adding flavors you will be praised for.
*if using a blender, add water when you process, then drain through a strainer before sauteeing. Save your liquid for stock in the dish.