Mirepoix, si’l vous plaît?
A mirepoix – chopped celery, carrot and onion – is the basis for most sauced dishes in European cuisine.
Most common in French and Italian cooking, the flavor in a mirepoix depends on the aromatic qualities of its ingredients to infuse food with fresh, mellow undertones and body.
Add acids like those found in tomatoes and citrus and herbs for deeper, brighter flavors.
The mirepoix is also a good source of dietary fiber.
See the list pages, link above just under the title, for cooking instuctions.
The other holy trinity
Similar to a mirepoix, the “trinity” in Cajun cuisine is made of chopped celery, onion and bell pepper.
More savory (less sweet) than a mirepoix, the trinity is sautéed to release its flavors then infused with fresh garlic, ground sassafrass, fruit acids, herbs & spices.
Prepared in a roux, equal parts fat and flour cooked into a paste to which liquid is added , the trinity forms the basis of gumbo, jambalaya and étoufée.
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