How to cut a mirepoix

So for this demonstration, I am going to show you how to prepare a Mirepoix of vegetables, so a rough cut of vegetables with aromatic vegetables so we've got onions, leek and celery. We are going to start of peeling our onion, so just take the top off, trim the root and then just peel the skin off the onion, just nicking in at the top there just so that you can peel down and fingers is probably the easiest way from there on.

Leave the root intact just to make it easier to slice in a minute and then we'll give the onion a wash, our leeks again just trim off the tops, trim off the roots and we'll just take this straight into halves the size that you actually cut a Mirepoix

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depends on what you are intending to do with it, if we were making a vegetable stock that we were going to cook for a very short period of time we would cut the vegetables quite small, If we were making a beef stock I would probably be leaving my leeks in pieces this sort of size, so the celery again it's been washed and we are just going to cut this into pieces suitable size for whatever you are preparing.

The onion for this I am just going to cut it in half I'm going to slice at an angle to remove the root across, then into pieces to give me pieces so that they are all fairly even size and that's the Mirepoix ready for washing.

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