Breastfeeding Friendly Classic Mirepoix
There is something deeply satisfying about a pot of slowly softened vegetables filling your kitchen with a warm, savory aroma. This classic trio of onion, carrot, and celery cooked low and slow in butter is one of those foundational recipes that quietly makes everything else taste better. The gentle cooking draws out natural sweetness from the carrots and onion while keeping the whole thing mild and deeply nourishing — exactly what you want when your body is working hard. Carrots and celery bring a solid hit of vitamins and fiber, and the slow cook in unsalted butter keeps sodium in check so you stay in control of what goes into your meals. It comes together in about 20 minutes of mostly hands-off stirring, making it genuinely doable even on the most exhausted days. Use it as a base for a hearty soup, a braised dish, or a simple sauce, and you've got a building block that quietly elevates whatever you're feeding yourself and your family.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 large yellow onion (about 2 cups), cut into ¼-inch dice
- 2 medium carrots (about 1 cup), peeled and cut into ¼-inch dice
- 2 stalks celery (about 1 cup), cut into ¼-inch dice
- ¼ tsp kosher salt
- 1 bay leaf (optional)
Instructions
- 1
Melt the butter in a large skillet or saucepan over medium-low heat until foamy and just beginning to subside.
- 2
Add the onion, carrots, celery, and salt, then stir to coat everything in the butter. Add the bay leaf, if using.
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