This Mirepoix Seasoning mixture is my grandmother’s version of preserving vegetables simple and healthy way, using salt. It is one step before cooking process and this mixture could be used as flavouring ingredient to savoury dishes.
This version of Mirepoix Seasoning Grandmothers’ Way is made of seven different kinds of vegetables, instead of three “prescribed“ for mirepoix ( soffritto ).
Many decades ago, my grandmother was coordinating housekeeping activities and one of her ways to preserve vegetables for winter days was this version. Fresh, finely chopped, home grown selection was combined with salt and stored in glass jars.
The jars were then half covered with sand in the basement to stay fresh as long as possible.
Also, she has „buried“ carrots and horseradish that way to use while cooking all the way until Easter.
I think, today, we would say it is a vegetable stock; quite old fashioned version though.
It is easy over here to gather all the necessary ingredient these days since we are asked if we would like some „odori“ while buying vegetables. It means that the lady selling fruits and vegetables always drop some extra in the bag before you leave. Imagine the amounts of vegetables you collect if you buy some and get some if going there three times a week 😊
Before I start with the recipe, let me note this mix cannot be stored in freezer; high amount of salt will prevent vegetables to freeze.
Mirepoix Seasoning Grandmothers' Way
This Mirepoix Seasoning mixture is my grandmother's version of preserving vegetables simple and healthy way, using salt. It is one step before cooking process and this mixture could be used as flavouring ingredient to savoury dishes.
- 1 cup carrots, finely chopped
- 1 cup parsley root, finely chopped
- 1 cup parsnip, finely chopped
- 1 cup celeriac, finely chopped
- 1 cup leek, finely chopped
- 1 cup kale, finely chopped
- 1 cup parsley leaves, finely chopped
- 1 cup celery, finely chopped
- 2 1/2 cup Salt
Wash the vegetables and peel the skin off if necessary.
Put them all together in the blender and let them all chop finely.
Add salt (1/3 of the vegetables volume) and mix vegetables and salt with the spoon.
Fill dry clean glass jars to be kept in fridge.
To use, add to soups, stews, sauces, savoury pies, goulash, risotto, meat loafs, pasta sauce …