Traditionally, in French cooking, Mirepoix is a combination of celery, onion and carrot, that are diced. Mirepoix is used as a base for soups, stews and sauces, to add a depth of flavor that would otherwise be lacking in these items.

I like to have a finer cut mirepoix, and I like to add garlic. Perhaps this changes what I’m calling Mirepoix, in French cooking, I’m not sure, but this is what I make and use for a base in all of my homemade broths, soups, stews and sauces.

I make this a fine and easily accessible flavor booster, I use a food processor and then freeze the mirepoix. Through the freezing process, the mirepoix is always available to me and it cooks quickly.

Mirepoix

• 6 large Rainbow Carrots, cut into chunks
• 3 large White or Yellow Onions, peeled and cut into chunks
• 8 large Celery Ribs, cut into chunks
• 12 medium Cloves of Garlic, peeled

Chop it up!

1. Place all the ingredients into a food processor, pulse until all the ingredients are minced and combined.
2. Take the processed Mirepoix and divide into the 4-6 quart freezer bags, press flat to remove all the air and freeze.

To use, break off chunks to add to oil and cook until slightly browned and fragrant, before adding your other ingredients.

Enjoy!