Chapter 2 · The French Laundry Years

Stock Mirepoix

15 min|Beginner|French Bistro|Serves 10

Stock Mirepoix

French Bistro · France · 15 min · Serves 10

The Story

Stock vegetables are not the same as garnish vegetables. The cuts should be big, practical, and built for extraction rather than presentation.

Ingredients

Serves 10

1 lb carrots, peeled and cut in large pieces2 lb yellow onions, peeled and cut in eighths1 lb leek tops, rinsed and cut in large pieces

Method

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Cut the vegetables into large rustic pieces so they can cook for hours without disappearing.

Rinse the leek tops especially well. Dirt in the stock pot is hard to forgive.

Use right away or refrigerate for 1 day.

Jason's Notes

Stock mirepoix is prep, not glamour, but it matters. Big rough cuts keep their shape through a long simmer and give up flavor steadily.

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Stock Mirepoix

Stock Mirepoix

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