Mirepoix! No More Blah
Use anywhere you want a vegetable stock, a fuller consistency and more robust flavor. Even canned soup or hamburger helper comes alive with a little mirepoix.
Like the gravy at Popeye's Chicken Restaurants? Can't figure it out? m-i-r-e-p-o-i-x
- 2 Tbsp
- butter or other favorite cooking oil
- 2 c
- onion (white or yellow)
- 1 c
- 1 c
- bell pepper (green, yellow, red, or any combination)
- salt and pepper to taste
- 1 c
- carrots substituted for bell pepper. the bell pepper is an american introduction. classic versions specify carrots instead.
- garlic cloves
- aromatic spices
- seasoning that your dish calls for
(This is the beginning of authentic Mississippi Delta gumbo. It starts with a roux as dark as you can get it and then adding mirepoix to kick it off. It simmers in the roux.)
1) If you use fresh garlic cloves, try roasting them a moment in the oil before you add the vegetables.
2) Make as much as you need, just stay with the formula. 2 parts onions, 1 part celery, and 1 part peppers.
3) You can chop up a lot of vegetables at once and store in the freezer until needed so that you don't have to keep fresh ingredients all the time.