Mirepoix? But I hardly knew her!

Todays basic is a Mirepoix. While the word is a bit of a mouthful, it's a close relative of the "Holy Trinity" in cooking. This type of base is used in Cajun and French cooking quite often. It consists of carrots, celery, and onion. Sometimes you may hear it to be onion, celery + 1.

The basic idea is great! You take these 3 items, sweat them together in a pan to mingle their flavors, and put them in a dish like soup, beans, roasts and the like.

Here I chose my favorite, onion, carrot and celery. You can add more if you'd like your cooking to have more depth, but even a little bit of these items helps enrich lots of dishes!

Once your 3 chosen items are chopped up to however chunky or fine you'd like, just place a little bit of non stick spray in a pan, and set the top to medium low. We're not looking to cook these, just sweat them a little bit. The dish you add them to will soften the Mirepoix as it cooks releasing flavors as it does it's job.

This s the half way point. The onions are barely starting to lose their solid white color and are starting to turn a little translucent. This will take about 4 minutes total on medium low heat to sweat the Mirepoix. Once it's complete, just add it directly into your dish to be cooked and enjoy! 

1 Carrot chopped
1/2 Medium Onion chopped
1 Stalk of Celery chopped