How to Freeze Mirepoix for Easy Meal Prep
We're making classic French Mirepoix today and freezing it for easy meal prep. The trio of celery, carrots, onions are easy to work with from frozen for a variety of winter dishes.
Yield: 12 Cups
Equipment
- 1 Large Bowl
- Cutting board
- Colander
- knife
- Vegetable peeler
- measuring cup
- Freezer Bags
Materials
- 1 Bunch Celery Ends And Leaves Removed, Sliced
- 2 Lb Bag Carrots Peeled, Rinsed, Chopped/Diced
- 5 Lrg Onions Peeled Chopped/Diced
Instructions
- Chill onions in fridge overnight. This reduces burning eyes.
- Wash the celery cut off both the bunched end and the dry ends of each stalk. Remove and discard celery leaves.
- Using sharp knife cut the celery into smaller pieces on cutting board and add to bowl.
- Peel carrots and rinse under cold water in colander.
- Cut the carrots into similar sized pieces on the cutting board. Add to bowl.
- Remove onions from fridge and peel. Cut in both ends off and then cut in half.
- Lay flat side down and cut in half again. Continue cutting onion until the pieces are uniform with the celery and carrots.
- Add chopped onion to bowl with carrots and celery and using a spoon or clean hands mix together well.
- Using measuring cup divide the mixture into freezer bags.
- Lay freezer bags flat and push the mirepoix mixture as close to the opening as possible to release air before sealing.
- Be sure to label bags. Use frozen mirepoix within three months.