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Does anyone make mirepoix just to eat ... mirepoix?

In other words, mirepoix as an ends in itself as opposed to a means of flavoring a dish?

I will confess that I do. I find it great topped over rice with a fried egg. Extra minced garlic doesn't hurt either.

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  1. Sure, it's the same as guzzling gravy over bread.

    1. So the mirepoix you dump on your rice and fried eggs is not a means of flavoring the dish?

      13 Replies
      1. re: Fowler

        Well it is, but in that case the mirepoix is 1/3 of the entire dish or more, not just a somewhat more background flavoring element.

        I love making it and eating it on bread. It makes the kitchen smell great too. I always keep a few packets of mirepoix frozen for easy consumption.

        1. re: EatFoodGetMoney

          I love making it and eating it on bread. It makes the kitchen smell great too. I always keep a few packets of mirepoix frozen for easy consumption.
          ______

          Roger that.

          I wonder why there isn't frozen prepackaged mirepoix in the freezer aisle? Next to the frozen peas, perhaps? Or is there?

          1. re: ipsedixit

            I have seen frozen mirepoix in the freezer case.

            1. re: ipsedixit

              There's the Goya jarred versions of recaito and sofrito, similar products, that are sold in most supermarkets. I have never seen cooked jarred carrot/onion/celery alone.

              Among the mirepoix versions listed here: http://en.wikipedia.org/wiki/Mirepoix... is matignon, which is cooked mirepoix served separately as a side or condiment, it seems.

              1. re: ipsedixit

                I've seen it at TJ's,but pre-packaged in the refrigerated produce case, not frozen.

                1. re: Kat

                  I usually buy that at TJ's when we are in a vacation rental and add it raw to tuna and chicken salad and cook down the rest for an easy bolognese.

            2. re: Fowler

              No.

              In the same way the egg on my rice is not flavoring it.

              And I've been known to just eat mirepoix with a nice crusty day-old baguette. A spoonful of mirepoix, a bite of bread. Chew, swallow, repeat.

              1. re: ipsedixit

                There is
                https://www.birdseye.com/vegetable-pr...

                Sorry i meant to post this as reply to your last post.

                1. re: chefj

                  LOL.

                  I guess I had to go and ask ...

                2. re: ipsedixit

                  That is incredible. You must have some sort of super human taste buds that you can combine an egg on rice or mirepoix on bread, eat them together and not think one taste combines with the other. I suppose you can eat butter on bread and not think one does not flavor the other?

              2. No, never. I don't find the raw mix of onion, celery and carrot very appealing.

                9 Replies
                    1. re: linguafood

                      Isn't mirepoix cooked?

                      I thought you were saying that because you were saying that technically it's raw and that's why it's not appealing (I agree, raw mirepoix isn't exciting to me at all). I thought you were just saying that to be technical about it, and thus sort of a smartass, not that it's really bad or anything.

                      I assumed the OP meant cooked mirepoix, as it is generally cooked before being added to a dish is it not? I like cooked mirepoix, but I cook it in a good amount of butter.

                      1. re: EatFoodGetMoney

                        You have a point there, and I realized (after my initial reply) that ipse might be talking about the cooked product, particularly in the egg & rice application..... but then salad was mentioned, in which I can't really imagine cooked mirepoix.

                          1. re: linguafood

                            but then salad was mentioned, in which I can't really imagine cooked mirepoix.
                            ___________________

                            You've never added roasted veggies to salad? Or grilled steak, or chicken? Or caramelized onions?

                            But, fwiw, I was referring to cooked mirepoix (as redundant as that might be).

                            1. re: ipsedixit

                              Roasted veggies? Rarely. Grilled steak or chicken or caramelized onion? Occasionally.

                              Mirepoix, raw or cooked? Never.

                              That said, you clearly like it "as is".... so why give a fuck what anyone else thinks or does? It's a big, big world out there, after all.

                    2. re: linguafood

                      Actually, I really like that mix in my salads.

                      1. re: ipsedixit

                        One of my favorite salads is a mix of tomatoes, chopped celery, avocado and scallions (sometimes cilantro if I have it around) with soy/balsamic dressing, but I'm not sure I would like diced carrot in it. The dressing is as much of a part of the whole thing as its ingredients, which wasn't the point to your thread, unless I misunderstood.

                        Adding it to salads isn't eating it 'as is'.

                    3. Nope, it would never occur to me that mirepoix would be an end in itself.

                      Not going to suddenly acquire the habit upon reading this thread, either.

                      1. I have. On top of rice or bread. It's tasty on top of pasta too.

                        1. i haven't, but i think that's only because i don't make enough mirepoix.

                          1. I have tried Alex Guarnaschelli's roasted mirepoix, it's pretty tasty but I didn't eat it plain, it was spread on chicken.