Just in time for soup and stew season, today we’re talking about the building blocks of a great recipe. You (hopefully) wouldn’t build a skyscraper without a foundation, just as you shouldn’t make a stew without a mirepoix. Pronounced “meer-pwah”, this combination of finely diced vegetables roasted or sauteed at the start of a recipe is a crucial element to enhancing and balancing savory flavors. It’s also a great term to drop into conversation with no context because it sounds French.
The term mirepoix does, in fact, originate in French cuisine. In the classic version, pictured above, you’ll find onion, carrots, and celery. However, there is also an Italian version (parsley, garlic, onion), a Portuguese version (onion, tomato, garlic), a German version (leeks, carrots, celery root), a Cajun or Creole version (onion, celery, bell peppers)… really, too many to count. That this technique has been adapted in such a variety of cuisines speaks to how essential mirepoix is to many dishes. Good thing you’ve learned to dice an onion, because chopping large quantities of veggies quickly will save you tons of time in prepping a big batch of stew.
Mirepoix contains equal parts by volume diced carrots and celery, and twice as much diced onion. For most recipes, you’ll saute the combination in oil or butter on the stove top, but you can also toss with oil and roast them in the oven. Roasting works especially well with the German version of mirepoix, called Suppengrun (which literally means soup greens).
Here are some great recipes that feature variations of mirepoix. Also watch for a recipe I’ll post later this week, celebrating both mirepoix and the onset of autumn. Happy chopping!
Eggs in a Wintry Tomato and Kale Sauce
