MIREPOIX

Helen Jackson - adventure cooking in Maine

 My first venture making mirepoix to put under some fish (Haddock) we were going to broil later.   Mirepoix can also be added to soups, stews, rice or other dish for flavor enhancement.

Prep time: 10 minutes for dicing
Utensils:  Saute pan, kitchen knife, cutting board

*Ingredients: 
2 parts onion, 
1 part celery
1 part carrot
 2 tsp butter or 2 tsp oil or combination of both. 

 Process:
 Dice all vegetables, melt butter/oil and saute until onion is translucent.  You can also saute a bit longer until vegetables begin to brown.  

*Note:  2 cups of raw ingredients equals 1 cup of cooked mirepoix.  Can be made ahead. Also, useful to have on hand.  A great way to prolong the life of your vegetables  if you need to use up some older ingredients.