Best 2 White Mirepoix Recipes

**Unveiling the Essence of White Mirepoix: A Culinary Symphony of Aromatics**

White mirepoix, a harmonious blend of celery, parsnips, and onions, forms the aromatic foundation for countless culinary masterpieces. Originating from the heart of French cuisine, this trio of vegetables imparts a subtle yet profound depth of flavor to soups, stews, sauces, and braises. As a mirepoix undergoes gentle sautéing, its components release a symphony of sweet, earthy, and slightly pungent notes that dance upon the palate. This essential flavor base not only enhances the overall taste of a dish but also contributes textural variety and aromatic complexity. Join us on a culinary journey as we explore a collection of delectable recipes that showcase the versatility and elegance of white mirepoix. From classic French onion soup to hearty beef stew and aromatic vegetarian risotto, these dishes will transport your taste buds to culinary heaven. Let the alchemy of white mirepoix work its magic and transform your kitchen into a haven of delicious aromas and unforgettable flavors.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN WHITE BEANS

Parmesan White Beans image

Stash mirepoix blend-a basic building-block combo of chopped carrots, celery and onion-in your freezer and save some serious prep time on this simple bean side dish.

Provided by Karen Ansel, M.S., RDN

Categories Health Bean Recipes

Time 10m

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil
½ cup frozen mirepoix blend
2 (15 ounce) cans no-salt-added white beans, rinsed
½ teaspoon herbes de Provence
Juice of 1 lemon
½ teaspoon salt
½ teaspoon ground pepper
¼ cup grated Parmesan cheese

Steps:

Heat oil in a large saucepan over medium-high heat. Add mirepoix and cook, stirring, until softened, about 2 minutes. Stir in beans, herbes de Provence, lemon juice, salt and pepper; simmer, stirring occasionally, until heated through and most of the liquid is cooked off, about 5 minutes. Serve topped with Parmesan.

Nutrition Facts : Calories 154 calories, Carbohydrate 21 g, Cholesterol 3 mg, Fat 4 g, Fiber 6 g, Protein 8 g, SaturatedFat 1 g, Sodium 343 mg, Sugar 2 g

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT

Braised Chicken Breasts in Tasty Mirepoix Ragout image

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

Ingredients

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

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

Tips:

Choose fresh, high-quality vegetables: The better the quality of your vegetables, the better your mirepoix will be. Look for vegetables that are firm, brightly colored, and free of blemishes.
Cut the vegetables evenly: This will ensure that they cook evenly. The traditional mirepoix ratio is 2:1:1 (onions, carrots, celery). However, you can adjust the ratio to suit your taste. For example, if you like more onions, you can use a 3:1:1 ratio.
Sauté the vegetables slowly: This will allow them to caramelize and develop a rich flavor. Don't rush the process; let the vegetables cook for at least 15 minutes, or until they are softened and golden brown.
Use a variety of mirepoix vegetables: In addition to the traditional onion, carrot, and celery, you can also use other vegetables in your mirepoix, such as leeks, fennel, and parsnips. Experiment with different combinations to find your favorite blend.
Store mirepoix in the refrigerator or freezer: Mirepoix can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This makes it a great way to save time and have a flavorful base for your cooking always on hand.

Conclusion:

Mirepoix is a versatile and flavorful ingredient with many uses in the kitchen. It can be used to make soups, stews, sauces, and even roasted vegetables. With its classic flavor combination of onion, carrot, and celery, mirepoix is a surefire way to add depth and richness to your dishes. So next time you're cooking, be sure to give mirepoix a try. You won't be disappointed!