Mirepoix

(from Stearns Farm Newsletter, September 01 2008)

(Pronounced "meer-poix.")  Sometimes called the "holy trinity" of French cooking, classic mirepoix is a 2:1:1 ration of onions, celery, and carrots gently sauteed in butter, or occasionally slow roasted.  Cajun cooks often use bell peppers instead of carrots.  For an Italian soffrito, olive oil usually replaces the butter.

1 cup white onion, finely diced

1/2 cup carrot, finely diced

1/2 cup celery, finely diced

2 Tbs butter

salt and pepper to taste (optional)

Melt butter in a heavy pan over medium heat.  Add vegetables with a pinch of salt and pepper if desired.  Saute or stir-fry gently until vegetables are tender.  Add mirepoix or soffrito to raw or cooked tomato sauce for pasta.  Add to stews or stir into hot broth for a quick soup.  After frying meat such as pork chops, add mirepoix to the pan juices and stir briefly over low heat, then spoon over meat just before serving.