Preparation info

  • Makes

    1 kg

    • Difficulty

      Easy

Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

Ingredients

  • 250 g/9 oz carrots, peeled
  • 250 g/9

Method

Cut all the vegetables to the same size, which will vary according to how the mirepoix is to be used. In general, the longer the vegetable is likely to be cooked, the larger the cut. For stock that will be cooking for 12 hours, use the vegetables whole; for braised dishes cut the vegetables into 5cm/2in pieces; for sauces cooking 15-60 minutes cut the vegetables into 2.5cm/1in dice.

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