Get ready to transform your everyday cooking with these 24 delicious mirepoix-inspired creations! This humble trio of onions, carrots, and celery forms the flavorful foundation for everything from comforting soups and stews to quick weeknight dinners. Whether you’re a seasoned chef or just starting out in the kitchen, you’ll find plenty of inspiration to keep your meals exciting and packed with flavor. Let’s dive in!
Hearty Mirepoix Vegetable Soup
Ditch the takeout menus and dive into this soul-warming hug in a bowl. Hearty Mirepoix Vegetable Soup transforms humble veggies into a rich, comforting masterpiece that’ll have you craving seconds.
Ingredients
- 2 tablespoons of olive oil
- 1 large yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, sliced
- 3 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 can (14.5 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 bay leaf
- A big pinch of salt and black pepper
- 2 cups of chopped kale
- A splash of lemon juice
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
- Add 1 chopped yellow onion, 2 diced carrots, and 2 sliced celery stalks to the pot.
- Sauté the vegetables for 8–10 minutes, stirring occasionally, until the onion turns translucent and the carrots soften slightly.
- Stir in 3 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it for the best flavor.
- Pour in 6 cups of vegetable broth and 1 can of diced tomatoes with their juices.
- Add 1 teaspoon of dried thyme, 1 bay leaf, and a big pinch of salt and black pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes to let the flavors meld.
- Stir in 2 cups of chopped kale and cook for 5 more minutes until the kale wilts and turns bright green.
- Remove the pot from the heat and discard the bay leaf.
- Finish with a splash of lemon juice to brighten the soup’s depth.
Hearty and satisfying, this soup boasts a velvety broth with tender veggie chunks that melt in your mouth. Serve it with crusty bread for dipping, or top with grated Parmesan and a drizzle of olive oil for an extra cozy twist.
Classic Chicken Mirepoix Stew
Oof, your kitchen’s about to smell incredible. This cozy chicken mirepoix stew transforms basic ingredients into pure comfort—warm, hearty, and perfect for chilly nights.
Ingredients
– 2 tablespoons of olive oil
– 1 large chopped onion
– 2 chopped carrots
– 2 chopped celery stalks
– 4 minced garlic cloves
– 1 pound of cubed chicken thighs
– A couple of bay leaves
– A splash of dry white wine
– 4 cups of chicken broth
– 2 peeled and cubed potatoes
– A handful of chopped fresh parsley
– Salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
2. Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks, and sauté for 8 minutes until softened.
3. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Push vegetables to the side and add 1 pound of cubed chicken thighs in a single layer.
5. Sear chicken for 4 minutes per side until golden brown.
6. Pour in a splash of dry white wine to deglaze the pot, scraping up any browned bits.
7. Add 4 cups of chicken broth, 2 peeled and cubed potatoes, and a couple of bay leaves.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
9. Remove bay leaves and stir in a handful of chopped fresh parsley.
10. Season with salt and black pepper to taste.
So rich and velvety, this stew hugs you with every spoonful. Serve it over crusty bread to soak up the savory broth, or top with extra parsley for a fresh kick.
Savory Mirepoix Beef Braise
Sear this beef until it’s deeply browned—that’s where the flavor lives. Then, let it braise low and slow with classic mirepoix until it’s fall-apart tender. Your kitchen will smell incredible, and dinner will be unforgettable.
Ingredients
– 2 pounds of beef chuck, cut into big chunks
– A couple of carrots, chopped
– 2 stalks of celery, chopped
– 1 large yellow onion, chopped
– 3 cloves of garlic, minced
– A splash of red wine (about 1/2 cup)
– 2 cups of beef broth
– A tablespoon of tomato paste
– A couple of sprigs of fresh thyme
– 2 tablespoons of olive oil
– Salt and freshly ground black pepper
Instructions
1. Pat the beef chunks completely dry with paper towels, then season all over with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the beef in a single layer (don’t crowd the pot) for 4–5 minutes per side until a dark brown crust forms.
4. Remove the beef and set aside—leave all those browned bits in the pot.
5. Add the chopped onion, carrots, and celery to the pot and cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add 1 tablespoon of tomato paste and cook for 1 more minute, stirring constantly to deepen its flavor.
8. Pour in 1/2 cup of red wine, scraping the bottom of the pot to lift all the browned bits.
9. Let the wine reduce by half, which should take about 2–3 minutes.
10. Return the seared beef and any accumulated juices to the pot.
11. Add 2 cups of beef broth and the fresh thyme sprigs—the liquid should come about halfway up the beef.
12. Bring to a simmer, then cover and transfer to a preheated 325°F oven.
13. Braise for 2.5–3 hours, until the beef is fork-tender and easily shreds.
14. Remove the thyme sprigs and skim off any excess fat from the surface before serving.
Rich, savory gravy soaks into every tender shred of beef, with sweet carrots and earthy celery adding texture. Serve it over creamy polenta or pile it into crusty rolls for the ultimate comfort meal.
Mirepoix-Stuffed Mushrooms
Oozing with savory goodness, these mushrooms are your new party superstar. They transform basic buttons into flavor bombs with that classic French trio. Get ready for the easiest fancy appetizer you’ll ever make.
Ingredients
– About 20 medium cremini mushrooms
– A couple tablespoons of olive oil
– Half a cup of finely diced onion
– Half a cup of finely diced carrot
– Half a cup of finely diced celery
– A couple cloves of minced garlic
– A splash of dry white wine
– A quarter cup of breadcrumbs
– A quarter cup of grated Parmesan
– A tablespoon of chopped fresh parsley
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist the stems from all the mushrooms and set the caps aside.
3. Finely chop the mushroom stems until they resemble the size of your diced vegetables.
4. Heat olive oil in a large skillet over medium heat until it shimmers.
5. Add onion, carrot, and celery to the skillet and cook for 5 minutes, stirring occasionally.
6. Stir in the chopped mushroom stems and garlic, cooking for another 3 minutes until fragrant.
7. Pour in the white wine and cook for 2 minutes until the liquid evaporates completely.
8. Remove the skillet from heat and stir in breadcrumbs, Parmesan, parsley, salt, and pepper.
9. Spoon the vegetable mixture evenly into each mushroom cap, mounding it slightly.
10. Arrange the stuffed mushrooms on your prepared baking sheet in a single layer.
11. Bake for 18-20 minutes until the mushrooms are tender and the tops are golden brown.
12. Let the mushrooms rest for 5 minutes before serving to allow the filling to set.
Fantastic right out of the oven, these deliver a satisfying contrast between the juicy mushroom caps and the crispy, savory filling. The mirepoix base creates this incredible depth that makes them taste way more complex than they actually are. Try serving them over a bed of arugula with a lemon wedge for a complete appetizer that looks restaurant-worthy.
Roasted Mirepoix Vegetable Medley
Oven-roasted mirepoix transforms basic veggies into caramelized perfection. Grab carrots, celery, and onions—they’re about to become your new favorite side. This medley brings sweet, savory depth with minimal effort.
Ingredients
– 2 cups of chopped carrots (about 3 medium carrots, peeled and cut into 1-inch chunks)
– 1 cup of chopped celery (2-3 stalks, cut into 1-inch pieces)
– 1 large onion, roughly chopped into 1-inch wedges
– 2 tablespoons of olive oil
– A generous pinch of kosher salt
– A couple of cracks of black pepper
– A sprinkle of dried thyme
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Combine the chopped carrots, celery, and onion in a large bowl.
3. Drizzle the olive oil over the vegetables and toss until evenly coated.
4. Sprinkle the kosher salt, black pepper, and dried thyme over the vegetables, then toss again.
5. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
6. Roast for 25–30 minutes, or until the carrots are tender when pierced with a fork and the edges are browned.
7. Halfway through roasting, use a spatula to flip the vegetables for even browning.
8. Remove the baking sheet from the oven and let the vegetables rest for 5 minutes before serving.
Unlock rich, caramelized flavors in every bite—the carrots sweeten, the onions turn jammy, and the celery softens with an herby kick. Toss it over grains, blend into soups, or top with a fried egg for a hearty twist.
Spicy Mirepoix Tomato Sauce
Obliterate boring pasta nights with this fiery upgrade. Transform your basic tomato sauce into a flavor bomb that’ll have everyone begging for seconds. Get ready to make your taste buds dance with this spicy mirepoix masterpiece.
Ingredients
– A couple of tablespoons of olive oil
– One large onion, diced small
– Two carrots, finely chopped
– Two celery stalks, sliced thin
– Three garlic cloves, minced
– A generous pinch of red pepper flakes
– One 28-ounce can of crushed tomatoes
– A splash of red wine vinegar
– A teaspoon of sugar
– A handful of fresh basil leaves
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add diced onion, chopped carrots, and sliced celery to the hot oil.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until they soften and the onions turn translucent.
4. Stir in minced garlic and red pepper flakes, cooking for exactly 1 minute until fragrant.
5. Pour in the entire 28-ounce can of crushed tomatoes.
6. Add 1 tablespoon of red wine vinegar and 1 teaspoon of sugar to balance the acidity.
7. Bring the sauce to a gentle bubble, then reduce heat to low.
8. Simmer uncovered for 25-30 minutes, stirring every 5-6 minutes to prevent sticking.
9. Tear fresh basil leaves directly into the sauce during the last 5 minutes of cooking.
10. Remove from heat and let rest for 5 minutes before serving.
Unbelievably velvety with a slow-building heat that creeps up on you. The mirepoix base creates incredible depth while the red pepper flakes deliver that perfect spicy kick. Try it over creamy polenta or use it as a dipping sauce for crispy garlic bread—it’s seriously versatile.
Mirepoix-Infused Chicken Pot Pie
Huddle up, comfort food lovers! This mirepoix-infused chicken pot pie transforms basic ingredients into pure coziness. Get ready for flaky crust and savory filling that’ll have everyone asking for seconds.
Ingredients
– 2 cups of shredded cooked chicken
– 1 cup of diced carrots
– 1 cup of chopped celery
– 1 cup of chopped onion
– 3 tablespoons of butter
– 1/4 cup of all-purpose flour
– 2 cups of chicken broth
– 1/2 cup of heavy cream
– A couple of sprigs of fresh thyme
– 1 package of refrigerated pie crusts
– 1 egg for that golden finish
Instructions
1. Preheat your oven to 375°F.
2. Melt 3 tablespoons of butter in a large skillet over medium heat.
3. Add 1 cup each of diced carrots, chopped celery, and chopped onion to the skillet.
4. Sauté the vegetables for 8-10 minutes until they soften and become fragrant.
5. Sprinkle 1/4 cup of all-purpose flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.
6. Gradually pour in 2 cups of chicken broth while whisking to prevent lumps from forming.
7. Add 1/2 cup of heavy cream and a couple of fresh thyme sprigs to the mixture.
8. Simmer the filling for 5-7 minutes until it thickens to a gravy-like consistency.
9. Stir in 2 cups of shredded cooked chicken and remove the thyme sprigs.
10. Line a 9-inch pie dish with one refrigerated pie crust.
11. Pour the chicken and vegetable filling into the crust-lined dish.
12. Top with the second pie crust and crimp the edges to seal.
13. Beat 1 egg and brush it over the top crust for a shiny, golden finish.
14. Cut 4-5 slits in the top crust to allow steam to escape during baking.
15. Bake at 375°F for 35-40 minutes until the crust is golden brown and the filling is bubbling.
16. Let the pot pie rest for 10 minutes before serving to allow the filling to set. This flaky masterpiece delivers buttery crust that shatters with each bite, revealing a creamy vegetable-studded filling. Try serving individual portions in ramekins for a charming dinner party twist, or pair with a crisp green salad to cut through the richness.
Creamy Mirepoix Mashed Potatoes
Craving comfort food with a flavor upgrade? Creamy mirepoix mashed potatoes deliver that classic creamy texture with sweet, savory depth from caramelized veggies. Transform your basic spuds into a showstopping side that steals the spotlight.
Ingredients
– 2 pounds of Yukon Gold potatoes, peeled and chopped
– 1 large yellow onion, diced small
– 2 medium carrots, finely chopped
– 2 celery stalks, finely chopped
– 4 tablespoons of salted butter, divided
– 1/2 cup of heavy cream
– A big pinch of kosher salt
– A couple of cracks of black pepper
Instructions
1. Place peeled, chopped potatoes in a large pot and cover with cold water by 1 inch.
2. Add a big pinch of kosher salt to the water and bring to a boil over high heat.
3. Reduce heat to medium and simmer potatoes for 15-20 minutes until fork-tender.
4. While potatoes cook, melt 2 tablespoons butter in a skillet over medium heat.
5. Add diced onion, carrots, and celery to the skillet and cook for 12-15 minutes, stirring occasionally, until vegetables are soft and lightly browned.
6. Drain cooked potatoes thoroughly in a colander and return to the warm pot.
7. Mash potatoes with a potato masher or ricer until no large lumps remain.
8. Heat heavy cream and remaining 2 tablespoons butter in the microwave for 45 seconds until warm.
9. Gradually pour warm cream mixture into potatoes while mashing to incorporate.
10. Fold cooked mirepoix vegetables into the mashed potatoes until evenly distributed.
11. Season with a couple of cracks of black pepper and additional salt if needed.
Perfectly velvety with subtle sweetness from the caramelized mirepoix, these potatoes have incredible depth beyond basic mashed. The creamy texture holds beautifully against gravy, while the vegetable confetti adds both flavor and visual appeal. Try topping with crispy fried onions for extra crunch contrast.
Mirepoix-Seasoned Baked Fish
Just discovered the secret to perfectly flaky fish every single time. Jazz up your weeknight dinner with this mirepoix-seasoned baked fish that transforms basic ingredients into restaurant-quality magic. Seriously, your taste buds will thank you later.
Ingredients
– 2 fresh white fish fillets (about 6 oz each)
– 1 cup of finely diced carrots
– 1 cup of chopped yellow onion
– 1 cup of chopped celery
– A couple of tablespoons of olive oil
– A generous sprinkle of kosher salt
– A few cracks of black pepper
– A splash of lemon juice
– A handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 400°F and grab a baking sheet.
2. Toss the diced carrots, chopped onion, and chopped celery with 1 tablespoon of olive oil on the baking sheet.
3. Roast the vegetables for 15 minutes at 400°F until they just start to soften and get slightly golden at the edges. (Tip: This pre-roasting deepens their sweetness and prevents a soggy fish bottom.)
4. Pat the fish fillets completely dry with paper towels and place them on top of the roasted vegetables.
5. Drizzle the remaining 1 tablespoon of olive oil evenly over both fillets.
6. Season both sides of the fish generously with kosher salt and black pepper.
7. Squeeze the splash of lemon juice directly over the seasoned fillets.
8. Bake everything together at 400°F for 12-15 minutes, until the fish is opaque and flakes easily with a fork. (Tip: Check at 12 minutes—overcooking makes fish dry and tough.)
9. Remove the baking sheet from the oven and immediately sprinkle the chopped fresh parsley over the hot fish and vegetables. (Tip: Adding herbs at the end keeps their flavor bright and vibrant.)
Outrageously tender fish flakes apart at the slightest touch, while the caramelized mirepoix adds a subtle earthy sweetness. Serve it straight from the pan over creamy polenta or stuff it into warm tortillas with a dollop of Greek yogurt for a next-level fish taco night.
Rich Mirepoix Beef Bolognese
Every time you need that deep, soul-warming comfort, this rich mirepoix beef bolognese delivers. Elevate your pasta game with layers of savory beef and sweet vegetable goodness that simmers into pure perfection. Get ready to impress even your toughest food critics.
Ingredients
– 1 lb ground beef (80/20 blend for maximum flavor)
– 2 tbsp olive oil
– 1 large onion, finely diced
– 2 carrots, finely chopped
– 2 celery stalks, finely chopped
– 3 garlic cloves, minced
– 1 cup dry red wine (like a nice Cabernet)
– 1 can (28 oz) crushed tomatoes
– 1 cup whole milk
– A couple of fresh basil leaves
– 1 bay leaf
– Salt and freshly ground black pepper
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until browned and crumbly.
3. Transfer the beef to a plate using a slotted spoon, leaving the drippings in the pot.
4. Add the diced onion, chopped carrots, and chopped celery to the pot and cook for 8-10 minutes until softened and lightly golden.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Return the browned beef to the pot and pour in 1 cup red wine, scraping up any browned bits from the bottom.
7. Simmer the wine for 3-4 minutes until reduced by half.
8. Pour in the 28 oz crushed tomatoes, 1 cup whole milk, fresh basil leaves, and 1 bay leaf.
9. Bring the mixture to a gentle bubble, then reduce heat to low and partially cover with a lid.
10. Simmer for 2 hours, stirring occasionally, until the sauce is thick and deeply colored.
11. Season with salt and freshly ground black pepper, then remove the bay leaf before serving.
This bolognese develops an incredible velvety texture from the slow simmer, with the mirepoix creating a sweet foundation that balances the rich beef. Try it over pappardelle pasta or use it as a luxurious lasagna filling—either way, it’s guaranteed to become your new cold-weather staple.
Mirepoix-Enhanced Lentil Curry
Nailing that cozy curry craving just got easier. Mirepoix—the classic trio of onion, carrot, and celery—lifts this lentil dish from simple to spectacular. Get ready to build deep flavor fast.
Ingredients
– A glug of olive oil
– 1 large yellow onion, diced
– 2 carrots, chopped into half-moons
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– A pinch of red pepper flakes
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14-ounce) can coconut milk
– A big handful of fresh spinach
– A squeeze of lime juice
– A sprinkle of salt
Instructions
1. Heat a glug of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion, chopped carrots, and sliced celery, and sauté for 8–10 minutes until the onion is translucent and the veggies soften.
3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Sprinkle in the curry powder, cumin, and red pepper flakes, toasting for 30 seconds to unlock their oils.
5. Tip: Toasting spices briefly prevents a raw, dusty taste.
6. Pour in the rinsed lentils and vegetable broth, scraping the bottom of the pot to lift any browned bits.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy.
8. Tip: Don’t peek too often—keeping the lid on ensures even cooking.
9. Stir in the coconut milk and simmer uncovered for 5 minutes to thicken slightly.
10. Fold in the fresh spinach until it wilts, about 2 minutes.
11. Finish with a squeeze of lime juice and a sprinkle of salt to brighten the flavors.
12. Tip: Always add salt at the end to control seasoning without over-reducing.
That velvety coconut broth hugs each lentil, while the mirepoix adds a subtle sweetness against the warm spices. Serve it over jasmine rice or with naan for dipping—leftovers taste even better the next day.
Flavorful Mirepoix Quinoa Salad
Hate boring salads? This vibrant quinoa bowl transforms humble veggies into a flavor explosion. Toss in fresh herbs and a zesty dressing for a meal that actually satisfies.
Ingredients
– 1 cup quinoa
– 2 cups vegetable broth
– 1 large carrot, diced small
– 2 celery stalks, chopped
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 3 tablespoons olive oil
– Juice of 1 lemon
– A big handful of fresh parsley, chopped
– A generous pinch of salt
– A couple cracks of black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 full minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce heat to low and cover.
4. Simmer quinoa for exactly 15 minutes until all liquid is absorbed and grains show little tails.
5. Remove quinoa from heat, fluff with a fork, and let it cool completely—this prevents a mushy salad.
6. Heat 1 tablespoon olive oil in a large skillet over medium heat.
7. Add 1 chopped yellow onion and cook for 4 minutes until translucent.
8. Stir in 1 diced carrot and 2 chopped celery stalks.
9. Cook vegetables for 6-7 minutes until carrot is tender-crisp but still bright orange.
10. Add 2 minced garlic cloves and cook for 1 more minute until fragrant.
11. Transfer cooked vegetable mixture to a large mixing bowl.
12. Add cooled quinoa to the bowl with vegetables.
13. Pour in remaining 2 tablespoons olive oil and juice of 1 lemon.
14. Toss in 1 big handful of chopped fresh parsley.
15. Season with 1 generous pinch of salt and a couple cracks of black pepper.
16. Mix everything thoroughly until evenly combined.
You’ll love the contrast between fluffy quinoa and crunchy vegetables. The lemon brightens every bite while the savory mirepoix base keeps it satisfying. Stuff it into pita pockets or top with grilled chicken for a complete meal.
Slow-Cooked Mirepoix Pork Roast
Heads up, this slow-cooked mirepoix pork roast is about to become your new Sunday obsession. Transform a humble cut into fall-apart perfection with minimal effort—just prep, set, and forget while the magic happens.
Ingredients
- a 3-pound pork shoulder roast
- a couple of carrots, chopped
- 2 celery stalks, diced
- 1 large onion, roughly chopped
- 4 garlic cloves, smashed
- a splash of olive oil
- 1 cup of chicken broth
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- salt and black pepper, to season generously
Instructions
- Preheat your oven to 325°F.
- Pat the pork shoulder dry with paper towels—this helps the seasoning stick and promotes browning.
- Rub the pork all over with olive oil, then season generously with salt and black pepper.
- Heat a large oven-safe pot or Dutch oven over medium-high heat.
- Sear the pork on all sides until deeply browned, about 4–5 minutes per side.
- Remove the pork and set it aside on a plate.
- Add the chopped carrots, celery, and onion to the pot, sautéing for 5–7 minutes until softened.
- Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot—this adds incredible flavor to the sauce.
- Sprinkle in the dried thyme and stir to combine.
- Return the seared pork to the pot, nestling it into the vegetables.
- Cover the pot and transfer it to the preheated oven.
- Roast for 3–4 hours, or until the pork shreds easily with a fork.
- Let the pork rest in the pot for 15 minutes before shredding—this keeps it juicy.
- Shred the pork directly in the pot, mixing it with the vegetables and juices.
Fall-apart tender and infused with sweet mirepoix flavors, this pork is perfect piled onto toasted buns or served over creamy polenta. The rich, savory juices make every bite unforgettable—leftovers (if you have any) shine in tacos or grain bowls the next day.
Conclusion
Mastering mirepoix opens up endless flavor possibilities! These 24 creative recipes showcase how this simple trio can transform your cooking. We hope you’ll try these delicious dishes, leave a comment sharing your favorites, and pin this article to your Pinterest boards for future inspiration. Happy cooking!
