Mirepoix Recipes
HOW TO MAKE MIREPOIX
Ramp up the flavor of your soups, stews, braises, and more by starting with a base of mirepoix, the classic French blend of diced aromatic vegetables sautéed in butter.
Provided by Lynne Webb
Categories Condiments
Time 40m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 73 kcal, Carbohydrate 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 13 mg, Sugar 1 g, Protein 0.4 g, TransFat 0.3 g, Fiber 1 g, UnsaturatedFat 2.3 g
BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT
A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.
Provided by Gordon
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 2h25m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
- Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
- Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
- Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.
Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g
MIREPOIX
This is Chef Gabriel Claycamp's (of Culinary Communion) recipe for basic mirepoix. Classically, mixepoix is used in stocks to enhance flavor, aroma, and balance, and is a mixture of 50% onion, 25% carrot, and 25% celery. Stock is a flavored liquid made by simmering roasted bones and aromatics in water. Please note that this is not a recipe designed to make stock, itself, but rather just introduces mirepoix basics. Recipe posted with permission.
Provided by Julesong
Categories Stocks
Time 15m
Yield 1 pound mirepoix
Number Of Ingredients 3
Steps:
- Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
- Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
- Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
- Beef: stock in about 15-20 hours.
- Pork: stock in about 12-15 hours.
- Chicken: stock in about 5-7 hours.
- Vegetable: stock in about 2-4 hours.
- Fish: stock in about 45 minutes.
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2.8/5 (302)Category SideCuisine FrenchTotal Time 20 mins
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- 1. __Prepare your vegetables__. Scrub and rinse carrots and celery, then dry with a clean cloth. Trim root ends and tips.
- 2. __Chop your vegetables__. Roughly chop onions, carrots, and celery according to your recipe. Use a smaller size (¼-inch to ⅛-inch) for sautéed recipes, a medium size (½-inch to ¾ inch) for soups or stews, and a larger size (1-2 inches) for stock or broth.
- 3. __Cook your vegetables__. Melt butter in a sauté pan or skillet over medium-low heat. Add vegetables, adjusting heat to keep them from browning. Cook, stirring occasionally, until soft and translucent, about 10 minutes.
- Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Gordon Ramsay, Chef Thomas Keller, Massimo Bottura, and more.
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