Mirepiox Veggie Saute Recipes

HOW TO MAKE MIREPOIX

Steps:

• Melt the butter in a frying pan over medium-low heat.
• Add the carrots and sauté for 2 to 3 minutes until slightly softened.
• Add the onion, continue cooking for 3 to 4 minutes more, then add the celery.
• Continue cooking, stirring often, until all the vegetables are tender and just beginning to turn golden around the edges.
• Season lightly with salt and pepper and remove from the heat.

ROASTED VEGETABLE MIREPOIX

Steps:

• In a nonstick saute pan, heat 1 tablespoon of the oil, and cook the celery over medium-high heat, stirring, until it browns lightly. Remove the celery with a slotted spoon.
• Add the carrots to the same pan along with a little more oil if necessary. Cook over medium heat until they brown lightly. Remove the carrots with a slotted spoon.
• Add the onions to the same skillet with more oil if necessary. Brown lightly over medium heat for 4 minutes; then, add the celery and carrots. Cook for another 4 minutes. Remove to paper towels with a slotted spoon. Drain well.
• Return the vegetables to the saute pan with one tablespoon of the butter. Toss over medium heat, season with salt and pepper, and keep warm.

MIREPIOX VEGGIE SAUTE

Steps:

• Saute celery carrots and onions in olive oil over medium high heat, until onion is translucent.
• Add sugar and cook, stirring constantly, until all liquid has evaporated. Add mushrooms and garlic and stir to coat.
• Stir in wine and reduce heat to medium low. Cover and let cook for seven to ten minutes. Until the mushrooms are well cooked.
• Add broccoli and tomatoes and stir to coat. Replace cover and cook until broccoli has changed color. About five minutes.
• Add salt and pepper to taste.

QUICK AND EASY MIREPOIX SOUP

Steps:

• Heat the olive oil in a Dutch oven or soup pot.
• Saute the chopped onions and celery for 2 minutes.
• Add the garlic, grated carrot and ham.
• Continue sauting until the onion is golden.
• Add the chicken broth, thyme and pepper and simmer for 20 minutes.
• Add the potatoes simmer uncovered until the potatoes are soft.
• Add salt to taste and more pepper if needed.
• Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.