Mirepoix Recipe

Cutting board with finely chopped onion, carrots, and celery.

4.87 from 87 votes

A Mirepoix is an essential flavor base made from humble vegetables such as onions, celery, and carrots. Fundamental to many classic soups, stew, and meat dishes find out how to make, and how to use, mirepoix and quickly take your cooking to the next level!

Prep Time10

Cook Time15

Total Time25

Servings: serving

Calories: 438kcal

Chef: Jessica Randhawa

Ingredients

▢ 3 cups onions - chopped
▢ 2 cups celery - chopped
▢ 2 cups carrots - chopped
▢ 1 tablespoon olive oil

Instructions

Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well. If desired, peel your carrots before chopping.
Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sauteed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning (see notes).

Notes

Cooking mirepoix is low and slow. We're not sauteing and browning. Instead, we're "sweating" the vegetables which sweetens rather than caramelizes them.

Nutrition

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