Vegetarian Classic Mirepoix
Few things in cooking are as quietly powerful as a well-made aromatic base, and this one delivers that foundation in the most satisfying way. Diced onion, carrot, and celery are coaxed low and slow in unsalted butter until they turn pale, fragrant, and completely tender — no browning, just pure, sweet depth. That gentle pace is the whole secret: patience transforms three humble vegetables into something that makes every soup, stew, braise, or sauce taste like it simmered all day. A single bay leaf adds a subtle herbal note that rounds everything out without overpowering the natural sweetness of the vegetables. Because the ingredient list is so clean — just produce, butter, salt, and an optional herb — there's nothing hidden to worry about, making this a genuinely reliable building block for plant-forward cooking. Make a batch on the weekend and you'll have a head start on weeknight dinners for 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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