A basic mirepoix is a mix of celery, carrots and onions. It adds flavor to recipes and is typically the starter for any soup or stew. Most recipes will tell you to add it to the pot and saute until soft which is fine for most recipes. If you do it this way, it is always good to add a couple of table spoons to the mix and brown to add the deeper flavor.
I was taught by a chef many years ago, that if you take the extra time to roast the veggies in the oven and it was life changing for a lot of my recipes. You can make this right before you begin your dish or you can do a whole batch and freeze in an airtight container or ziploc bag. If you freeze, the veggies will be much softer in the dish so if you like some crispness, make the same day. The steps are simple.
- Slice Carrots and Celery into slivers or strips, place on a pan.
- Quarter a large onion, place on pan.
- I also quarter a couple of lemons, but this is my own preference and you don’t have to.
- Toss the veggies with olive oil and salt and pepper, roast at 350 degrees for 30 minutes.
- Let cool, then dice as you would for your recipe and add! (Leave Lemons Whole)
You will see that this adds a whole new level of flavor to any slow cooked soup or stew. Please remember to adjust your salt in your recipe as you added salt and pepper to this process.
If you use lemons, remove the lemons from the soup or stew halfway through cooking so it doesn’t get too bitter.