Mirepoix Recipe

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Ingredients:

Serving

Directions:

Cut the vegetables into the appropriate size based on the cooking time of the dish (see note below).
Makes 1 pound of mirepoix, and there should be 1 pound of mirepoix to each gallon of stock you're making (with the exception of vegetable stock, which uses 4 pounds).
Note on vegetable cut sizes: for pork and beef use approx 3-inch chunks; for chicken, use large dice; for vegetable use small dice; for fish use minced.
Beef: stock in about 15-20 hours.
Pork: stock in about 12-15 hours.
Chicken: stock in about 5-7 hours.
Vegetable: stock in about 2-4 hours.
Fish: stock in about 45 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	38.83 Kcal (163 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	44.5mg	2%
Potassium	247.16mg	5%
Total Carbs	8.79g	3%
Sugars	4.25g	17%
Dietary Fiber	2.55g	10%
Protein	1.13g	2%
Vitamin C	6.5mg	11%
Vitamin A	0.3mg	9%
Calcium	33.7mg	3%

Amount Per 100 g
Calories	34.25 Kcal (143 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	39.25mg	2%
Potassium	218mg	5%
Total Carbs	7.75g	3%
Sugars	3.75g	17%
Dietary Fiber	2.25g	10%
Protein	1g	2%
Vitamin C	5.8mg	11%
Vitamin A	0.3mg	9%
Calcium	29.8mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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