Mirepoix

The Perfect Trio

What is mirepoix?

Mirepoix (Pronounced Meer-Pwah) is a traditional French combination that serves as a base to build flavor in a number of recipes including stalks, soups and sauces. We grow the three essential ingredients - celery, carrot and onion - used in mirepoix at our organic farm in Arlington, VA, and harvest and deliver them together so that our local community has everything they need to create the foundation for many dishes.

Let’s delve into the crops used in mirepoix:

Celery, along with carrots and onions, is an aromatic vegetable - meaning it’s used as a base for building flavor while cooking. Celery stalks are crunchy with a high water content and a good source of fiber, while celery leaves are tender. We grow red, white and green celery and harvest it when it’s young.

Carrots are root vegetables - the carrot plant grows the vegetable, which stores water and nutrients to ensure it can withstand dry or cold months. Humans like to reap the benefits of this genius survival technique by eating these nutrient-rich roots. The carrot greens are edible as well. Carrots are commonly orange, but can also be white, yellow, purple or red. 

When we eat onions, we are eating the bulb that grows to collect nutrients, water and sugars for the plant’s survival through the winter. A bulb is different from a root, as each of its layers is the fleshy base for one of its leaves. If we didn’t enjoy eating onions, with their crispy texture and pungent flavor, they would survive year after year - the leaves will die each winter; the bulb will remain dormant and grow new leaves and flowers in the spring. It’s because of this technique that onions last so long sitting on your counter; they have evolved to last. At our farm, we grow different varieties of onions. For mirepoix, we harvest green onions, which don't have a large bulb, but have leaves that retain that great onion flavor.

When combined, these three vegetables form a flavor that is aromatic, savory and slightly sweet. 

How to prepare mirepoix

To make mirepoix, celery, carrots and onions are diced into small cubes and slowly cooked until golden in healthy fat, like butter or oil, over low to medium heat. This combination of aromatic vegetables is slowly cooked to sweeten and deepen the flavors of various dishes. The traditional ratio for French mirepoix is 1:2:1, with one part celery, two parts onions, and one part carrots.

Tip: You can store mirepoix in the refrigerator or freezer and use it in future dishes.

Mirepoix grasse (meat-based): Combine onions, carrots and celery. And experiment with shallots, thyme, bay leaf, parsley, peppercorns and cloves. Cook in diced bacon or ham with all the fat.

Mirepoix maigre (Vegetarian) Combine onions, carrots and celery. You can add turnips, shallots, parsley, thyme, bay leaf and peppercorns, and cook everything in butter.

Blended mirepoix: Cook mirepoix and pass it through a blender to create a smoother base to add to soups, Bolognese sauce and stews. For children who are fussy eaters, this is a great technique to add more nutrition to beloved dishes like mashed potatoes. 

Health benefits of mirepoix

Flavor without the calories: Getting great flavor in your dishes without the use of sugars and other high-caloric or processed ingredients means an overall healthier diet. The ingredients in mirepoix are all nutrient-dense and offer a range of essential vitamins, minerals and antioxidants.

Digestive Health: The fiber content in mirepoix, particularly from carrots and celery, promotes healthy digestion by adding bulk to stool and aiding in regular bowel movements. Fiber also helps maintain gut health by feeding beneficial gut bacteria.

Confidence in the kitchen: Stress around creating new and healthy dishes in the kitchen that everyone in your family can enjoy subsides when you have some culinary tricks that add flavor and transform boring dishes. 

Mirepoix facts

• Classic mirepoix has been transformed by different cultures and their cuisines. In Cajun cuisine, it’s referred to as the "holy trinity" and consists of onions, celery, and bell peppers; while in Spanish and Latin cuisine, the base often includes onions, garlic, and tomatoes and is called Sofrito.

• Mirepoix is named after the Duke of Mirepoix, who served as a diplomat and ambassador in 18th century France. Although he did not have any culinary connections, he was well known for being sophisticated and elegant and chefs at the time honored that by naming the widely-used recipe after him.

Area 2 Farms for Locals

Your food should be equally accessible and nutritious. Which is where we come in. We’re Area 2 Farms, we grow organic produce, deliver it to your door weekly, and operate all within 10 miles of you.