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Levipoix - an onion free mirpoix.

Levipoix

Safe aromatics! Use two parts fennel bulb + horseradish + lemon grass, one part carrot, and one part celery.
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Ingredients
  

  • 2 fennel bulbs
  • 1 tsp minced horseradish
  • 1 tsp minced lemon grass
  • 1 large carrot
  • 2-4 stalks celery
  • 1 tbsp fat (animal fat, vegetable oil, etc)

Instructions
 

  • Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well. If desired, peel your carrots before chopping.
  • Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sauteed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
  • Cook vegetables over medium-low heat. Add the fat to a large skillet set over medium-low heat. Add the fennel bulb, carrots, celery, along with the horseradish and lemon grass; mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning

Notes

  • Cooking Levipoix is low and slow. Its not sauteing and browning. Instead, its "sweating" the vegetables which sweetens rather than caramelizes them.
  • Pincions (pinçage): Very similar to Levipoix, this variation comes with added just enough tomato-less paste to cover your vegetables.