'the flavourers'

In Italy, they call it 'soffritto', in France it's 'mirepoix'.
Simply onion, carrot, and celery, chopped and started as a flavour base for soups, and sauces, casseroles, and stews, is something my mother would never dream of not doing.  I call them 'the flavourers', because that's what they do!

Now if you want to get all nit-picky, in Italy they sweat these three wonder ingredients off in olive oil, and in France they use butter.    I think the correct proportion is 2:1:1 of onion, carrot and celery, but hey, I'm not that concerned!  I'm cooking for my family, not a three hat restaurant. 
If you are stuck without celery, you can use parsnip, or won't be the same, but it does add that extra dimension that seems to complement the carrot and onion.
And, it goes without saying....garlic! ooh..and wine, get the picture!? Flavour, flavour, flavour...not a need to buy a 'Contintental' flavour base packet sauce mix with all the yucky bits thrown in, ever again!


  1. definitely agree, aswell as garlic!
    what are these packets things you speak of...NO WAY!
    did you watch masterchef yesterday & the lentils?
    clare disliked them because they were "beige"... hmmm, use your flavourers & lentils & voila, yummy vegan meal.

  2. Oh yum - these are the ingredients I put into my chicken stocks, which I then freeze up and use as needed. I love bunging huge chunks of veg into the slowcooker and letting them soften and flavour up the stock. Enjoy your meal!


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