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Carrot onion celery called Mirepoix in French, Sofrito in Spanish and Soffritto in Italian. It is the base for many, many recipes.
The combination of onions, carrots and celery create a powerful blend able to enhance any dish from meat to fish.
Its use is universal, mostly stir fried and there is no surprise as to why it is called for in so many recipes.
But washing, peeling and dicing carrots, onions and celery, can add a good 10 minutes to your meal preparation time.
So, I do it in bulk (a month’s worth or so) with the help of the shredders in my KitchenAid Mixer.
A month worth of onions…..A lot of crying?
Not so much!!
I found the secret for reducing the onion effect.
When you clean the onion, leave the top as it is till the very end.
It is only when you slice the top of the onion that the tears start to fall.
With my KitchenAid Mixer I use the slicer option for the celery, and the shredder option for the carrots and onions.
Then I mix everything and spoon 3 tablespoons of it into small freezable bags that are ready to go whenever I need them.
I also usually keep a few stalks of celery aside to freeze whole.
Why? You can only purchase celery in bunches, but making stock or broth usually only calls for 1 stalk.
So, I keep some in the freezer to use as and when needed instead of buying a whole bunch each time that perishes way before I can use it up.