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I was wondering if I could batch cook enormous amounts of Mirepoix (finely diced carrots, onions, and celery) until they're a little caramelized and then freeze it in ice cube trays for various recipes later.

I've successfully done this with just caramelized onions, though I had to coat them in a decent amount of oil.

I was wondering why I haven't found anywhere on the internet of people talking about doing this with mirepoix, does it mess up the flavor or ruin it?

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    Not in answer to your question, but I also see caramelised onions, made in a slow cooker with hardly any oil. So long as I don't pack them too tightly into the container (when they form a solid block), they freeze well without additional oil.
    – Chris H
    Feb 3 at 8:46

2 Answers 2

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I haven't frozen caramelized mirepoix, but I have frozen the closely related sofrito, already caramelized. The results were fine... freezing and thawing caused some liquid to separate out, but once used in cooking it seemed the same as freshly cooked sofrito.

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  • What do you include in your sofrito? Feb 7 at 23:30
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Yes you can, but apparently you should freeze it without cooking it first. I don't know why you wouldn't cook it, but I've reviewed 8 different online recipes and all of them freeze the mirepoix raw. It's even a commercial product.

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    Isn't that product frozen but raw? The picture and description look like it is, and that's what I've bought (though the local supermarkets all seem to have stopped selling it)
    – Chris H
    Feb 3 at 8:43
  • ... The recipe you link also says "no pre-cooking"
    – Chris H
    Feb 3 at 8:44
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    Interesting! So, I cased online articles discussing freezing mirepoix, and 100% of them freeze it raw. I can't find any sources that freeze it cooked. That suggests that freezing it cooked is a bad idea, but I couldn't tell you why.
    – FuzzyChef
    Feb 3 at 20:40
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    If I could get the frozen stuff at the moment, I'd cook a batch of that and try it. I haven't tried lightly browned onions, only soft slowly caramelised ones, and not celery, though roasted carrots freeze. I feel like it should work so long as you want the result to be soft. I suspect the idea falls in between batch cooking and meal prepping, so purists in both camps don't do it.
    – Chris H
    Feb 3 at 21:24

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