Carrot Onion Celery Called Mirepoix

Carrot onion celery is called Mirepoix in French, Sofrito in Spanish and Soffritto in Italian. It is the base for many, many recipes. It is the base for many dishes, that is why I like to keep it always ready in my freezer.

Celery carrot onion

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.

The proportions to use are very simple: 1 medium onion x 1 celery stalk x 1 medium carrot, multiply for as many as you need.

Best way to cut onions without crying

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 you will start tearing.

Preparing the onion, carrot and celery and freeze them

With my KitchenAid Mixer, I use the slicer option for the celery and the shredder option for the carrots and onions.

Then I mix all the vegetables and put 3 tablespoons into small freezable bags. I prefer to freeze small quantities and if I need more I can always take 2 bags.

Why I freeze celery sticks

I also usually keep a few stalks of celery aside to freeze whole.

Why? Homemade stock or broth only calls for 1 stalk. It doesn't matter if the celery is frozen as it is just for flavour and not for eating.

So, I keep some in the freezer to use as and when needed instead of buying a whole bunch each time. It perishes way before I can use it up.

What else I put in the freezer

If you want to know more about what else I have in the freezer you can read the article: Once a Month Frozen Meal Prep.

What recipes do you make with Mirepoix: celery, carrots and onions? Leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Recipes I make with Mirepoix:

📋Easy Bolognese Pasta AKA Ragu

To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour. Before adding the stock deglaze with Marsala

Check out this recipe

📋 Braised Shank Lamb Ragu

Shank lamb ragu has much more flavor and texture than a lamb ragu made with meat only. The bone and its connective tissues add richness to the sauce, creating a creamy consistency and intense aroma. Braised with carrots, onion, and celery, it can be blended with red wine or Marsala. Serve it with pasta, polenta or rice for a rich winter meal.

Check out this recipe

📋Cod Scallops Salmon Fish Pie With Prawns

This classic cod and salmon fish pie with scallops and prawns has a creamy white sauce and a crispy topping made with breadcrumbs flavored with basil, garlic and Parmesan cheese. It is packed with vegetables like leeks, carrots and celery.

Check out this recipe

📋Beef Sausage Hand Pie Recipe

This beef sausage hand pie recipe is a complete meal perfect for picnics as you can eat with your hands without any mess. The filling is made with half beef and half pork mixed with grated carrot, celery, and onion.

Check out this recipe

📋Vegetable’ soup with spicy merguez sausages

I use this recipe (if you can call it so) when I want to use the vegetables I have in the pantry. Any vegetable will do as long as you have either some potato or beans to add creaminess to the soup. The merguez will give a nice spicy flavour, so even bland vegetables will make a fantastic soup. If you want a vegetarian version use just vegetables and a vegetable broth.  #yourguardianchef #soup #sausage #pasta

Check out this recipe

📋 Sausagemeat and Chestnut Stuffing Wrapped in Bacon

 If you love stuffing but you do not want to make a large quantity, these sausagemeat and chestnut stuffing rolls are the solutions. I make them in advance and freeze them. When I need they I defrost only the quantity I need.

Check out this recipe

Traditional Cassoulet Recipe

The Cassoulet is a complete meal rich in proteins, carbs, fibres and vegetables and for the price you pay for the meat, a very successful homemade feast which will serve/feed a crowd. Traditional French Cassoulet made with beans pork, duck and sausages #yourguardianchef #frenchfood #onepot

Check out this recipe