VegetarianVacherin
115 min · 765 kcal · Snacks · Mediterranean
Mediterranean
Mirepoix
The classic French aromatic base: onion, carrot and celery in the traditional two-one-one proportion, cut evenly and sweated gently in butter until sweet and softened. Used to start soups, stews, braises and stocks.
Method
- Peel 150 g of onion, halve it through the root, and cut it into even 5 mm dice. The onion is two of the four parts, so it should be the largest pile on the board.
- Peel 75 g of carrot and cut it lengthways into 5 mm batons, then across into 5 mm dice. Trim 75 g of celery, run a peeler down the ribbed back to remove the strings, and dice it to match. Keep the three vegetables in separate piles — they do not go into the pan at the same time.
- Melt 15 g of butter in a heavy-based sauté pan or small casserole over a low heat. Let it foam gently but never brown — mirepoix is sweated, not fried, and any colour on the butter carries into the finished dish.
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211kcal
3gprotein
24gcarbs
13gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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