Make Way for Mirepoix!

Mirepoix (Mere-uh-pwa) is the basis for many classic dishes in France and beyond.  It provides a flavorful but neutral base for almost everything!

What IS Mirepoix?

Mirepoix is a mixture of cut vegetables:  half onion, a quarter carrot, and a quarter celery.  If cut in large chunks, it can be used as a bed for a roast or as the base of stock; smaller pieces are great for other dishes.  Why is it called mirepoix? Like many French terms, it is named after a chef’s patron, in this case the lord of the city of Mirepoix.  If the color of the final dish is a concern, you might use white mirepoix, substituting leeks for the carrot.

In Cajun and Creole cooking, the “Holy Trinity” is onions, bell peppers and celery.  Jambalaya, gumbo and etouffee all begin with this blend. In Chinese cuisine (and some other Asian countries), a more traditional blend is green onions, ginger and garlic.  For Indian dishes, use regular onions, but keep the ginger and garlic. Italian cooks use the traditional mirepoix blend, but saute it in butter and call it soffrito.  This is a bit different from sofrito (one f), a group of related Spanish / Latin American sauces made with various combinations of garlic, onion, peppers and tomatoes.

To build a dish using mirepoix, sweat the vegetables in olive oil or butter.  (Sweating cooks out some of the moisture and softens the ingredients without coloring them, so don’t use too much heat.)  Then, you can begin to add other ingredients. Even the simplest combinations can taste great with mirepoix to help them shine.

Quinoa Pilaf With Mirepoix

1 cup dry quinoa
1 tablespoon extra-virgin olive oil
1 carrot diced small
1/2 small onion diced small
1 celery stalk diced small
1 3/4 cup organic or reduced sodium vegetable broth
1/2 teaspoon dried Italian her seasoning
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a medium saucepan, cover quinoa in water and allow it to soak for 5 minutes. Stir quinoa and pour into a strainer, rinse with cool water. Dry the saucepan, then heat it over medium heat and add oil. When oil begins to shimmer, add carrot, onion, and celery and cook until tender, about 4 minutes. Add quinoa and saute until the mixture emits a nutty aroma, about 1 minute. Pour in the broth and bring to a boil on high. Reduce heat to low, add Italian seasoning, cover, and cook for 20 minutes until quinoa is tender and liquid is completely absorbed. Allow to sit covered for 5 minutes and then stir in the vinegar, salt, and pepper.