The Trifecta of soups and stews.
If you aren’t familiar, it’s a combination of equal parts diced carrots, celery and onion. It’s available in the produce section of most markets- my favorite is Trader Joe’s and saves countless hours of slicing and dicing.
Mirepoix, pronounced MEER-pwah, is a French culinary term derived from the name of the 18th century French aristocrat whose cook popularized its usage. It may sound fancy, but it’s the base of many simple recipes.
Mirepoix freezes well and will jazz up chicken, rice, seafood, beef, even meatloaf. Use it with leftovers to make pot pies or to enhance soup mixes. It’s an easy shortcut for all cooks, don’t be shy, just try it.
Bon Appétit!