Coconut Free Classic Mirepoix
Mirepoix is one of those foundational kitchen preparations that quietly makes everything taste better — soups, stews, braises, and sauces all owe a serious debt to this humble trio of onion, carrot, and celery. The key here is patience: a gentle medium-low heat coaxes the vegetables into something soft, fragrant, and deeply savory without any browning, which keeps the flavor clean and versatile. Unsalted butter does the heavy lifting as the cooking fat, giving the vegetables a rich, rounded base that plays well with just about any dish you're building. For anyone navigating coconut sensitivities, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no tropical oils or hidden substitutes to second-guess. An optional bay leaf adds a subtle herbal note while everything slowly turns tender and translucent. Make a batch now and you've got a flavor-packed head start on dinner for the next few days.
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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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