Mirepiox Veggie Saute Recipes

HOW TO MAKE MIREPOIX

How To Make Mirepoix image

Ramp up the flavor of your soups, stews, braises, and more by starting with a base of mirepoix, the classic French blend of diced aromatic vegetables sautéed in butter.

Provided by Lynne Webb

Time 40m

Number Of Ingredients 4

Ingredients

1/3 cup diced carrot
2/3 cup diced onion
1/3 cup diced celery
3 tablespoons unsalted butter

Steps:

Melt the butter in a frying pan over medium-low heat.
Add the carrots and sauté for 2 to 3 minutes until slightly softened.
Add the onion, continue cooking for 3 to 4 minutes more, then add the celery.
Continue cooking, stirring often, until all the vegetables are tender and just beginning to turn golden around the edges.
Season lightly with salt and pepper and remove from the heat.

Nutrition Facts : ServingSize 1 tablespoon, Calories 73 kcal, Carbohydrate 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 13 mg, Sugar 1 g, Protein 0.4 g, TransFat 0.3 g, Fiber 1 g, UnsaturatedFat 2.3 g

MIREPOIX

Mirepoix image

This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.

Provided by Julesong

Categories Stocks

Time 15m

Yield 1 pound mirepoix

Number Of Ingredients 3

Ingredients

1/2 lb chopped onion
1/4 lb chopped peeled carrot
1/4 lb chopped celery

Steps:

Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
Beef: stock in about 15-20 hours.
Pork: stock in about 12-15 hours.
Chicken: stock in about 5-7 hours.
Vegetable: stock in about 2-4 hours.
Fish: stock in about 45 minutes.

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