So, upon years of thought, I've decided to ask the question: what does a Mirepoix actually add to a recipe?
I get the onions. That's easy. The carrots? Sure, why not? Celery? No. No, I do not understand. It tastes of little and, in any recipe calling for a Mirepoix, stews and whatnot, that delicate flavour is easily lost. So, then, I ask, what is the point of it? Fibre? Surely not.
Members of this board: please enlighten me.