Here’s the deal. I hate recipes that call for Mirepoix. It’s so cumbersome to cut 3 different vegetables, and it’s never the right amount. It’s always too much celery, too many carrots, and my mascara is running down my face from cutting the onions. However, it’s a crucial element to most dishes. It’s a necessary evil. These days, it is possible to go to whole foods and buy it pre-cut. In a pinch, I have definitely been known to do this. Here’s how I have managed to lose my mind with mirepoix prep. Here’s the “recipe”
Clean/Prep one whole bag of carrots, celery, and one large onion. Peel all carrots, clean and remove odd stems of celery. Celery leaves are welcome! Remove onion skin, cut in half. Dice all ingredients into small, bite-size pieces. Use a large bowl or Tupperware to put the cut veggies in. Mix all cut veggies together. Once they are well mixed, put mixture into small snack bags (pictured below) and either refrigerate (up to 5 days) or freeze (up to one year). Keep in mind the freezer will add water content to recipes, so you may want less liquid in certain recipes.
Small Ziploc Bags