The clocks were changed back the other night and it is dark and dreary at five o’clock. Somehow that caused a switch to go off in my head (and stomach). I have been constantly dreaming about all the soups and stews I will be cooking and winter hasn’t even hit yet. In order to make them, I need a constant supply of mirepoix. Since I don’t always like chopping up a batch of onions, celery and carrots, I decided to always have a stash in my freezer. So I declared the other morning as mirepoix day and made a bunch to store in plastic bags.
Mirepoix is simply a combination of diced carrots, onions and celery sauteed in butter or olive oil and used to flavor sauces, soups and stews. But I love it so much that I could eat a bowl for lunch and be happy. I start almost every soup I make with this combination. By having some pre packaged bags in my freezer, I can get a pot of soup on the stove much easier. I just add the frozen mirepoix and stock to a pot, add the other meat and veggies, then let the whole thing simmer until my house smells wonderful.
Here are some recipes that I will be using my mirepoix for.
Cheesy Vegetable Chowder via For the Love of Cooking
Kale, Mushroom and Bean Soup via Aggie’s Kitchen
New England Clam Chowder via Soup Addict
Beef and Lentil Stew via A Spicy Perspective
This is such a time saver and some days you don’t want to be chopping an onion for fear of stinky hands and fingers. You know the days where you are trying to get dinner in the slow cooker and then are headed to a business meeting? How would you like to shake hands with a new business contact and their hands come back stinking like an onion…lol? There is nothing worse than making a big pot of soup before heading to church and realizing right before the sign of peace that your hands still smell like celery and onions. This has happened to me too many times. So now I pre make my mirepoix and have the designated “stinky onion hands day” when I know they won’t be interacting with anyone besides my children or husband.
- 4 TBS olive oil
- 6 cups chopped onions
- 4 cups chopped celery
- 4 cups chopped carrots
- Heat olive oil to medium in a large Dutch oven.
- Add onions, carrots and celery to the pan. Saute for about 15 minutes or until veggies start to brown and are wilted while occasionally stirring.
- Let the mirepoix cool and place into one cup servings in freezer bags. Lay bags flat in the freezer.
- Label the bags, freeze and use as necessary.
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