Mirepoix

Mirepoix {Pronounced as “Mir-pwah”} a flavouring made from coarsely chopped vegetables, seasonings and herbs, placed in a pan with butter to cook. I normally use it as a bed for meat that is to be roast in the oven to get additional aroma. And the juice/drippings of a roast on a bed of mirepoix is undisputable the best ingredient of your brown sauce/gravy.
This maybe an additional task for your roasting, but it really worth the effort.

Photo by Nino Almendra
Photo by Nino Almendra

You will need;
150g (1medium size)onion, coarsely chopped
150g (1stalk)leeks, coarsely chopped
150g (1medium size)carrots, coarsely chopped
150g (2stalk)celery, coarsely chopped
4 Tbsp. unsalted butter
1 tsp. dried thyme
1 tsp. #BOOP mix
1 tsp. #Seasonin or salt and freshly ground pepper

Direction;

Prepare all the required ingredients and heat a large non-stick pan.
Sweat all the vegetables with butter on high heat. Add the herbs and seasonings.
Transfer to an oven-proof baking dish, and now your bed of Mirepoix is ready for your prepared meat for roasting. Enjoy!!! πŸ˜‰

Sweat
Sweat all the vegetables with butter on high heat.
Add a teaspoon of  dried thyme.
Add a teaspoon of dried thyme.
Add a teaspoon of #BOOP mix.
Add a teaspoon of #BOOP mix.
Add a teaspoon of #Seasonin or salt and freshly groun pepper.
Add a teaspoon of #Seasonin or salt and freshly groun pepper. Stir to blend flavour.
Transfer to low heat with lid on for 5minutes.
Transfer to low heat with lid on for 5minutes.
Transfer
Transfer to an oven-proof baking dish.

WHERE TO USE BED OF MIREPOIX:

Roast Pork Leg Boneless
Roast Pork Leg Boneless
Herb Chicken Roasted
Herb Chicken Roasted
Roast Pork Neck Boneless Rind-on Photo by Nino Almendra
Roast Pork Neck Boneless Rind-on
Photo by Nino Almendra
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