Deborama’s Kitchen — the Mirepoix Project

Through a not-very-clear (but pretty stupid) policy of a new food delivery service I tried out, and to be fair other conditions, I ended up with five bunches of celery. I solicited ideas on what to do with it all, and one of the ideas, which I have just got around to, is making mirepoix and freezing it for later. I had just read a very persuasive article, possibly here on Medium, about the good sensible practice of prepping things like mirepoix ahead as a time-saver in the kitchen, and how professional kitchens could never function without it.

The other projects I’ve done — a huge pot of vegetarian borscht, which I froze half of and ate the other half over the course of four days. A tin foil cake pan full of fennel and celery gratin, which I also froze and haven’t eaten yet. I am probably going to do another batch of mirepoix, then a bowl of tuna salad (tuna mayo for Brits) and then I’m going to finish off with a pan of vegan bread stuffing with squash, tofu, and shiitake mushrooms.

The Mirepoix Project was a complete success. It’s in five steps. Step 1 is the mirepoix sauteeing as shown in the feature photo at the top. The photo at the left shows step 2. This was the most…