Can you freeze mirepoix?
Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
Best Answer
Yes, you can freeze mirepoix, but it'll be pretty soft once defrosted, as Peter V noted. Onions and celery do not freeze well, though carrots do okay.
All three vegetables, when whole, should be blanched for a few minutes before freezing. For vegetable-specific freezing instructions see the National Center for Home Food Preservation's Freezing Guide.
It's best to use fresh, but blanched for 1-2 minutes then frozen works okay. I do not blanch diced vegetables for more than 2 minutes.
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What is the best way to freeze mirepoix?
Lay them in a flat layer on a baking sheet and freeze for several hours. Break up pieces & assemble mirepoix by combining vegetables with a 2:1:1 ratio: 2 parts onion, to 1 part celery & carrots. I usually use cups, so I'll add 2 cups onion to a freezer bag, followed by 1 cup carrots & 1 cup celery.Should you cook mirepoix before freezing?
In spite of my tears, in not too long I had a big bowl of mirepoix. If you're not planning to use it right away, you may want to blanch the veggies very briefly, then drain them thoroughly before bagging and freezing them.Can you freeze celery carrots and onions?
For example, if your family eats chicken noodle soup a lot then you could freeze bags of chopped onions, carrots and celery. Also, don't forget to freeze your vegetable scraps so that you can make homemade chicken broth for free!Can you prepare mirepoix in advance?
Mirepoix \u2014 a combination of chopped carrots, celery and onions\u2014 is a staple in many recipes and is used to flavor soups, stocks, sauces and other cooked dishes. Properly stored, chopped carrots, celery and onions will keep well for at least a week in the fridge. Wash/peel the veggies thoroughly before chopping.More answers regarding can you freeze mirepoix?
Answer 2
What will you be doing with this mirepoix?
If it's just going to be a basis for a stock, you could probably freeze it without ill effect.
If you're going to be caramelizing it in some butter, and then using it in a final dish, I'm not sure that I would freeze it; the veggies seem likely to get mushy, regardless of whether or not they were blanched first.
Answer 3
If you are planning on using the mirepoix as-is, as in it will be seen on the plate, yes you should blanch first and then freeze as fast as you possibly can. This will help retain texture.
Otherwise, if you're using for stock or whatever, go ahead and freeze.
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