Mirepoix is a popular flavour enhancer used in French cuisine. Traditionally, onion, carrot and celery are slow roasted in butter, oil or fat at a 2:1:1 ratio (2 parts onion). Variations are found in other world cuisines that include other ingredients like garlic, mushrooms and sweet peppers. For example, the Cajun holy trinity is a mirepoix variation of onion, celery and bell pepper.
You’ll get the best results if you use a Dutch oven. an commonly known as Dutch oven. These vessels are heavy enamel-lined cast iron pots with lids. They provide better heat distribution and less chance of scorching than standard metal pots. They are made by such manufactures as Le Creuset and Cuisinart.
This dish makes a great side for roast beef or grilled lamb.
Roast Potatoes with Mirepoix
Ingredients
- 10 small potatoes cut in half (washed, leave skins on)
- 1 small onion diced (about 1 cup)
- 1 rib of celery diced (about ½ cup)
- 1 carrot diced (about ½ cup)
- ¼ cup olive oil
- ½ cup beef or chicken broth
- ¼ cup water
- ½ tsp salt
- ½ tsp pepper
- 1 tsp rosemary
Instructions
- Preheat oven to 400° F
- Add all ingredients to an enamelled cast iron pot with a lid
- Stir ingredients to coat with oil and seasonings
- Cover and roast for about 50-60 minutes.
- After 40 minutes roasting, stir the ingredients and check that there is sufficient liquid remaining to prevent the potatoes from sticking or scorching. Add a little extra broth and oil if needed.
- Continue roasting for another 10 to 20 minutes then serve.
Notes
- 300°F, 90 minutes
- 350°F, 70 minutes
- 400°F, 50 minutes
- 425°F, 40 minutes
2 replies on “Roast Potatoes with Mirepoix”
[…] that the “holy trinity” of vegetables, also used in other Cajun dishes, was derived from the mirepoix (celery, carrot and onion) which is a common base in French […]
[…] Roasted Potatoes with Mirepoix […]