This mirepoix recipe is a simple mixture of chopped onions, celery, and carrots that you cook gently on the stove until the vegetables develop complex flavors, usually until they are browned. You then use these cooked vegetables as the base for the rest of your dish (such as stocks, soups, and sauces).
Peel the onion. Wash, dry, and trim the ends off the carrot and celery. (No need to peel them.)
Pour the oil into your pan and set it over medium heat. As soon as the oil begins to shimmer, add the vegetables to the pan and stir well. Do not let the oil smoke! If it starts to smoke, throw out the oil, wash the pan, and start over. Burnt cooking oil tastes really bad.
Continue to cook the vegetables, stirring every few minutes, until they are well browned (but don’t let them burn). Don’t be afraid to let the vegetables sit and brown before stirring. This is the process of caramelization that creates so much flavor. Part of learning to cook is knowing where the line is between browning and burning, and mirepoix is a PERFECT simple dish to learn this lesson.
Once the vegetables are well-browned and fragrant -- stick your face into the steam and you’ll notice they’ll smell very sweet and a little nutty -- they’re done. This is where you add them to whatever dish that calls for them.
Stainless steel pan (see notes below)
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