To download a copy of this recipe for “Braised-n-Glazed”
Mirepoix Side Dish with Lemon Mushrooms, click HERE!
Mirepoix (meer-PWAH), the classic French combination of
carrots, onions, and celery, is generally used to add great flavor and aroma to
soups, sauces, stews, stocks, and other foods. (As a side note, when the French
settled in Louisiana, the mirepoix concept they brought with them eventually
evolved into the region’s famous “Trinity” – equal parts celery, onions, and
peppers – that serves a similar purpose in that local cuisine.)
Such great flavor and aroma, in fact, that it seems a shame
to keep it in the background. I believe it’s time to give this time-honored workhorse
vegetable combination a more prominent place on your plate as featured - and great tasting - vegetable
side dish.
To make mirepoix a side dish we’ll need to modify it a bit.
Classic mirepoix is prepared with 1 part-by-weight carrots, 1 part-by-weight
celery, and two parts-by-weight onion. In this recipe, those proportions have
been adjusted to emphasize the carrots. A bit of garlic was added. The celery
and carrots were browned, braised in seasoned vegetable stock, and the braising
liquid was then sweetened and cooked down to a glaze. Finally, to add contrast
with the sweetness of the glaze, sliced mushrooms sautéed in olive oil and
lemon were added. (Note, too, that for the browning and sautéing, I used olive
oil in place of the more traditional, but considerably less heart-healthy,
butter.)
This recipe makes four side-dish size servings.
First, let’s make the seasoning mix.
Next,
we’ll prepare our vegetables.
Julienne ½ a Vidalia onion.
Mince 6 garlic cloves.
Slice 8 ounces of mushrooms. (Better yet, open an 8 ounce package of sliced fresh mushrooms.)
Peel 1 pound of carrots, and cut on-the-bias into equal size coins.
Slice 4 large celery stalks to equal thickness.
Next, start browning the carrots and cooking the onions:
Heat a small amount of olive oil over medium-high heat in a skillet. Add the carrots in a single layer and cook undisturbed until lightly browned. Turn the carrots over and cook for a few minutes. When done, the carrots should be cooked only about half-way, not cooked through completely. Season to taste.
While the carrots are browning in the skillet, heat a small amount of olive oil over medium heat in a sauté pan and add the onions. Cook until the onions are soft and browned, adding the garlic for the last few minutes of the cooking. Season to taste. When done, set the onions aside onto paper towels.
Next,
we cook the celery and add the carrots:
When the celery is half-way cooked (similar to the carrots), season to taste, reduce the heat to low, and return the carrots to the skillet and mix with the celery. Add about ½ cup of white wine, the seasoning mix, and enough vegetable stock to cover the carrots and celery about half way. (The amount of stock you’ll need depends on your skillet, but will probably be between 1 and 2 cups.) Cover the skillet and allow to simmer until tender but not mushy.
Now
for the mushrooms:
While the carrots and celery are braising, add a small amount of oil and the mushrooms to the sauté pan. Sauté until cooked through, adding the fresh-squeezed juice of ½ lemon. After the mushrooms are at least partially cooked, season to taste. (Adding salt too soon can draw needed moisture from the fresh mushrooms.)
To
finish the side dish:
Stirring frequently to avoid burning, leave the skillet uncovered and let the liquid cook down to a glaze.
To download a copy of this recipe for “Braised-n-Glazed”
Mirepoix Side Dish with Lemon Mushrooms, click HERE!
Serve this with your next entrée, and you’ve got a vegetable
side that’s both delicious and healthy!
I will try this! It's right up my alley!
ReplyDeleteThank you, Sandy! Those French chefs were definitely onto something...
DeleteOhhh yea imma make this for my giiiirllllll
ReplyDelete