If you have seen by recent 'Did You Know' post here you may recall that one of the questions asked, "What is a mirepoix?" and the answer was "it's a mixture of evenly diced carrot, celery and onion."
Yes, I thought, that sounds a very nice mix ... I wonder what else there may be about Mirepoix?
Please read on to find out ...
Mirepoix (pronunciation: meer-PWAH) is the aromatic flavour base made by lightly cooking onions, celery, and carrots. The vegetables are cooked slowly in butter or oil in order to coax out the flavours without browning or caramelizing them.
Mirepoix is traditionally used as a flavouring ingredient, which means the vegetables are typically strained out or removed from the final dish before the end of the cooking process.
The word mirepoix comes from the last name of a French aristocrat, the Duke Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix, whose cook is credited with establishing this mix of ingredients as a staple in French cooking in the eighteenth century.
There are five common Mirepoix variations:-
Mirepoix is the classic French combination of aromatic vegetables, but other cuisines around the world have their own variations, and here are five other aromatic bases you might encounter.
1. Cajun Holy Trinity:
An aromatic base used in the American South, the holy trinity consists of onion, green bell pepper, and celery in the following ratio: two parts onion, one part green bell pepper, and one part celery.
2. Italian Soffritto:
This variation on mirepoix uses minced rather than diced vegetables, and is typically cooked in olive oil (not butter) until the vegetables are soft and brown.
3. Spanish Sofrito:
A basic Spanish red sauce that combines tomatoes, onions, garlic, and other vegetables (like bell peppers or herbs, for example).
4. French Pinçage:
French pinçage (pronounced pin-sahge) is mirepoix with tomato paste added. It’s a great option for adding mirepoix to sauces.
5. German Suppengrün:
Suppengrün means “soup greens” in German, and includes carrots, leeks, and celery root (celeriac). It can also include herbs like parsley or thyme, as well as other root veggies like onions and rutabaga.
What Do You Need to Make Mirepoix?
In a truly traditional mirepoix, the ratio of ingredients is determined by weight. So, for example, two pounds of mirepoix would be 16 ounces of onions, eight ounces of carrots, and eight ounces of celery. Home cooks need not be so precise, however. If you don’t have a kitchen scale, you can use measuring cups to approximate your ratios: for instance, 2 cups onion, one cup carrots, and one cup celery.
How to Make Mirepoix
The classic French version of mirepoix includes onions, carrots, and celery in the following ratio: two parts onions, one part carrots, and one part celery.
To make mirepoix, start by chopping the carrot, onion, and celery roughly. (If the mirepoix will be strained out of your final dish, it’s not strictly necessary to peel your carrots.) In general, the finer you chop the veggies, the quicker the aroma and flavours will be released.
A good way to gauge how finely to chop the vegetables is the length of your recipe: choose a smaller chop for shorter cooking times and a larger chop for longer cooking times. Whatever size you choose, make sure to cut everything approximately the same size so that your vegetables cook evenly.
Classic mirepoix is cooked in butter over low heat or medium-low heat. If you’re making a meat dish, it’s customary to sear the meat first and then use that fat to cook the onion, carrots, and celery. You don’t want to brown your vegetables: instead, cook them until they’re soft, fragrant, and translucent. When your mirepoix is finished, you’ll have a foundation you can build on with the other ingredients that will flavour your stock or sauce, including stock, herbs, additional vegetables, and proteins.
Basic Mirepoix Recipe
Ingredients
1 medium onion, about 8 ounces
1 large carrot, about 4 ounces
2 celery ribs, about 4 ounces
1 tablespoon butter
Method
1. Prepare your vegetables. Scrub and rinse carrots and celery, then dry with a clean cloth. Trim root ends and tips.
2. Chop your vegetables. Roughly chop onions, carrots, and celery according to your recipe. Use a smaller size (¼-inch to ⅛-inch) for sautéed recipes, a medium size (½-inch to ¾ inch) for soups or stews, and a larger size (1-2 inches) for stock or broth.
3. Cook your vegetables. Melt butter in a sauté pan or skillet over medium-low heat. Add vegetables, adjusting heat to keep them from browning. Cook, stirring occasionally, until soft and translucent, about 10 minutes.Above words and image from article seen here
If you would like to see some recipes that uses classic French mirepoix have a look
here
You will find a variety of articles and recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
~ it's the weekend, here are some flowers for you ~
image from google
All the best Jan
