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Dehydrate Mirepoix and Make Mirepoix Powder

Dehydrate mirepoix and save yourself a ton of prep time in the kitchen. Making a bulk mirepoix mix for the pantry can save you time, but using this twist can take your flavor profile up a notch!

A container of dried mirepoix with carrots and celery next to it.

Mirepoix (meer-pwah as this Texas girl likes to say it) is the base aromatic blend for hundreds of dishes.

The typical ratio is 2:1:1 onions to celery to carrots. But you can do the mixture however you like for your own meals. This is very similar to the dehydrated holy trinity prep I do as well!

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And it’s based on what you happen to have at the time. If you don’t have enough onions, use what you’ve got.

But the awesome thing about creating this dehydrated mirepoix mixture is that you cut it once, use the fresh you need for that night, dehydrate the rest, and you won’t have to prep again!

A container of dried mirepoix with carrots, celery and onions on a wooden table.

How to Dehydrate Mirepoix

Quick instructions: Dice vegetables, dry at 125°F/52° for approximately 8-12 hours.

Equipment Needed:

Ingredients

The ratio for Mirepoix is

  • 2 Parts onions
  • 1 part carrots
  • 1 part celery

1. Prepare your onions, celery and carrots

Because they may dehydrate at different rates, it’s best to keep them separated. Carrots being iced in a chopper, preparing for dehydrated mirepoix powder

Cut them into similarly sized pieces for more consistent drying time.

I don’t own a food processor, so I use this Fullstar Onion Chopper (Amazon) to make things a little more even and go more quickly when I’m doing bulk prep.

Of course, you can certainly use a food processor to do a rough small chop of all of your vegetables together, especially if your plan is going straight to powder.

It is best to blanch the carrots and celery first as they rehydrate better from blanched. Blanching the onions just 30 seconds can help cut down on the intense smell, too.

You can see more specific information on each vegetable if you need more direction:

3. Place onto dehydrator racks separately.

4. Dry at 125°F / 52°C for approximately 8-12 hours

Dry for approximately 8-12 hours until fully dry. They will be hard, non-pliable, and crunch, respectively. Make sure to pull them out to let them cool before testing.Excalibur dehydrator trays with dehydrated carrot, celery and onions for dehydrated mirepoix powder

Onions will dry much faster than the celery and carrots, so keep checking and make sure all parts are dried.

Mounds of dehydrated celery, carrots and onions for creating dehydrate mirepoix powder.

If you are wondering why my onions are so dark, I used caramelized onions instead of regular white onions in this particular sample. They offer a deeper flavor, but white onions work as well.

5. Condition

If you plan on using these whole, condition dehydrated foods first before you put it into storage. You can choose to keep them separate and use as you need or mix them into one larger container.

If you are going straight to powder, and are confident that your pieces are dry, you can go straight to the powdering phase and do powder conditioning after.

Jars of dried celery, onions and carrots on wooden backgrounds

6. Store in an airtight container

Store in an airtight container to keep your dried mirepoix as ‘fresh’ as can be in a cool, dark place. You can mix it up, or you can keep the ingredients separated.

The Secret Ingredient

Just in case you didn’t recognize the twist in my caramelized mirepoix, here it is — caramelized onions. Typically, you’d use fresh. But we love this twist and the flavor it brings!

Just throw them in a slow cooker and allow them to cook for 4-6 hrs until soft, drain any liquid, and throw them onto the dehydrator trays with your celery and carrots.

Caramelized onions in slow cooker for dehydrate mirepoix powder

READ MORE: How to Dehydrate Caramelized Onions + Make Onion POwder + DIY Onion Soup Mix

How to Use Mirepoix Mix

Rehydrating Mirepoix for a Meal

Reconstituting mirepoix is easy with one of these two ways of doing so.

• Place 1/3 Cup of the mixture into a jar to soak in the fridge overnight in water. This will equal approximately 1 C of fresh food. Then warm it in a skillet when you are ready to use, allowing it to sweat to cook through.

• Place 1/3 cup of the mirepoix mixture into the skillet with about 1/2 cup of water (or a little more if needed). Warm the mixture over low heat until rehydrated, and then allow it to sweat, adding a little butter if you want.

A person is rehydrating vegetables in a frying pan.

How to Make Mirepoix Powder

If, like my crew, you don’t necessarily like the texture of cooked celery or onions, mirepoix powder might be the solution for you!

It’s as easy as preparing your products as above, then tossing them into your blender (or coffee grinder or bullet blender) to mix completely.

Blender with dehydrated mirepoix ingredients being powdered
Mounds of dehydrated celery, carrots and onions for creating dehydrate mirepoix powder.

Drying Your Power

When grinding powers, the friction causes heat, which draws moisture. So, throwing your powders back into your dehydrator for an hour or two can dry them before you put them into storage.

While you can put them back into your dehydrator using coffee filters, covered liquid trays, or a bowl with a fruit leather sheet over the top, there’s a better way.

  1. Heat your oven to 170°F/60°C until warm, then turn off.
  2. Place your powder on a cookie sheet and place in the oven.
  3. Allow to dry for about 20 min.
  4. Remove and allow to cool then store.

TIP>> 5 Ways to keep your powders from clumping and stay dry.

How to use Mirepoix Powder

Mirepoix powder can add loads of flavor to just about any dish. Start with 2 teaspoons to flavor, and then adjust from there.

  • Use Mirepoix Powder to flavor soups and stews without the texture. It’s perfect if you are creating cream of ‘something’ soups.
  • Use it to add to your favorite soup-in-a-jar recipes.
  • Use it to add to rice seasoning.
  • Use it to create a savory pasta dish or flavor your homemade pasta.
  • Add some mushroom powder to it to create a meaty flavor seasoning mix.

Frequently Asked Questions:

What dehydrator should I use?

One that you’ll actually use is the answer!

I love my Excalibur Dehydrator. It does a ton of food and is a hard worker. However, it does take up a ton of counter space, which is at a premium for many.

But any machine that has temperature controls and allows you to dehydrate is great to use.

Is Mirepoix the same as Soffrito?

Yes, but the technique is different with soffrito being diced smaller and sauteed in olive oil.

Can I cook mirepoix in bulk and then dehydrate it?

You can definitely dehydrate mirepoix AFTER you’ve cooked it. It works the same way as blanching does if you were doing the individual ingredients traditionally.

Simply cook your mirepoix in a large skillet or stockpot with a small bit of water or vegetable stock to brown.

Then follow the dehydrating instructions above. Your time will be decreased by a couple of hours.

What if I wanted to use bell peppers instead?

You certainly can, and you’d be creating the Holy Trinity – celery, onions, bell peppers, much loved in Cajun cooking. It is a 1:1:1 ratio and easily done just like mirepoix.

Dehydrating Basics & Journal book and ebook mockup
A container of dried mirepoix with carrots and celery next to it.

Dehydrated Mirepoix and Mirepoix Powder

Create a supper staple shortcut by dehydrating mirepoix in bulk -and a tasty powder to flavor other things down the road.
Print PIN THIS! Rate
Course: Preserved Food
Cuisine: American, French
Diet: Vegetarian
Prep Time: 5 minutes
Drying Time: 10 hours
Total Time: 10 hours 5 minutes
Servings: 4
Calories: 261kcal

Equipment

Ingredients

Instructions

  • Clean and cut vegetables into small pieces – the same size you would prep if you were making this fresh.
  • Place onto dehydrator trays in separate layers. They dry at different rates.
  • Dry at 125°F / 52°C for 6-12 hours
  • Condition
  • Store in airtight containers

Darcy’s Tips

In bulk:
The typical ratio is 2:1:1 onion to celery to carrot. But you can do the mixture however you like for your own meals.
To store: Store in airtight containers separately or together. 
To Powder: Put your ingredients into a bullet blender or large blender and pulse until a powder begins to form, then on high until fully powdered. Store in an airtight container with a desiccant pack if desired.

Nutrition

Serving: 0.25cup | Calories: 261kcal | Carbohydrates: 60g | Protein: 7g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 352mg | Potassium: 1812mg | Fiber: 16g | Sugar: 28g | Vitamin A: 38914IU | Vitamin C: 46mg | Calcium: 244mg | Iron: 2mg

Nutritional information is an estimation only. Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.

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12 Comments

  1. Hi, I’m tying to eat healthier but can’t really cook. LOL
    This sounds like it would add nice flavour to my rice but I don’t have a blender, can I use a coffee grinder instead?
    thanks,
    Sheri

  2. Avatar for Jennifer F Jennifer F says:

    I measured 10 cups onions, 5 cups each celery and carrot and then dehydrated them. All were chopped into same size. After dehydrating I had 3 cups onion, 1 cup carrot and 1/2 cup celery. Will that yield the 2:1:1 ratio or should I add additional carrot and celery and measure after dehydrating?

  3. Avatar for Genie Kerr Genie Kerr says:

    I used to have three dehydrators and made a lot of different things in them….apple and pear snacks, beef jerky and veggies. My situation has changed and I now live in a rent adjusted apartment at 73 years old. I have such a small kitchen I cannot use the dehydrators and they are gone now. I would love to get some of the dehydrated vegetables I used to make soup, being that most of my diet now consists of soup. The Mirepoix absolutely fascinates me! Do you know any supply stores that sell these items and sell good, tasty product??
    Thank you in advance for any help you might be able to give. Genie Kerr .

    1. Unfortunately, I don’t know of any place that sells it, but you can easily create it from freeze-dried products you can purchase from Augason Farms or Honeyville from Amazon, or ThriveLife from their site.

  4. Avatar for Carol Clevenger Carol Clevenger says:

    I really like your material, thank you so much. I do wish that there was an easy way to print or copy this.

  5. Avatar for Cdngardengirl Cdngardengirl says:

    I make something similar, not a true mirepoix, but a general veg powder mix. I throw in celery, carrots, onions, parsley and some sweet peppers into the food processor to generally shred. Then I saute the lot with a bit of salt for about 25 minutes, stirring often. I drain, squeeze the lot and save ‘the juice’ to can in half pint jars. Then I dehydrate the dry shreds then powder it. It’s even richer than a mere mirepoix.

    1. That sounds awesome! Thanks for sharing the idea!

    2. Oh My Both this recipe and the one you are describing are now added to my menu!!! You’re both amazing Ladies <3 From another Canadian Girl…

    3. Do you use oil when you sauté it?

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