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 Tbspbutter or other favorite cooking oil
2 conion (white or yellow)
1 cbell pepper (green, yellow, red, or any combination)
·salt and pepper to taste
1 ccarrots substituted for bell pepper. the bell pepper is an american introduction. classic versions specify carrots instead.
·seasoning that your dish calls for
How to Make Mirepoix! No More Blah
- In a pan large enough to hold your vegetables, heat oil over medium heat. A lid is not necessary
- When heated, add vegetables and seasoning. Stir occasionally to incorporate flavors and prevent burning.
- The mirepoix is done when you say it is. Typically, the vegetables are simmered until the onions are clear. If you want the vegetables prominent, simmer only enough to heat through or skip simmering and add straight to dish. For heavier dishes you may want to go until the onions caramelize.
- Master It:
(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.