March 3, 2010
Some call it the "Holy Trinity" of cooking. It is the basis for many stocks, soups, sauces, stews, stuffing, and many more dishes. I just call it good old flavor.
Typically a mirepoix is:
celery (1 part)
carrots (1 part)
In New Orleans, it is onions, celery and bell peppers. Mirepoix is usually chopped up and is the first thing you water fry in a pan until brown.
What do you get when food turns brown in a pan? FLAVOR! Some people call it "carmelization." Whatever you call it, anything you add to your mirepoix will have significantly more flavor.
Check out my recipe for: Garlic Thyme Gnocchi with Fennel Creme Sauce and Bok Choi Twists. I use a mirepoix of leeks, fennel and carrots. Leeks are very onion-like. Fennel bulb is very celery-like. It worked great!
Try out a mirepoix in your next sauce or soup.