This Mirepoix Seasoning mixture is a healthy way of including vegetables to savory dishes you prepare. Let’s see how to do it.
When making plans for holidays’ shopping, I guess we also plan to make slow cooking packs. This recipe was originally made to store soup greens in fridge but it is an excellent healthy substitute for bouillon or stock cube to be added to any soup, sauce, stew, goulash, risotto or meat loaf you pack for slow cooking.
First versions were done in the ancient times while my grandmother was coordinating housekeeping so she kept finely chopped vegetables in glass jars in cold parts of the house or whole vegetables, cleaned, but outside in the sandy part of the garden; fridge helps in recent times; also it is perfect way to use them when packing dishes to store in freezers.
Ratio of vegetables : salt has to be 3 : 1. This originally prevented vegetables to spoil in the old days when such a stocks were kept in the coldest corner of a pantry.
I have chosen the photo that clearly shows the vegetables and how finely they should be chopped.
Mirepoix Seasoning Grandmothers' Way
- Parsley root
- Parsley leaves
Choose the kinds and quantities of vegetables according to your taste.
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 the glass jars if to be kept in fridge. If not, put 1 Tbsp to every savory dish you pack for slow cooking.