Mirepoix
Mirepoix is a mixture of chopped or diced vegetables, used as a base, to enhance the flavor of soups, stews, gravies, and sauces. It is often sold in stores as small packets or bundles of vegetables, but it can also be made in large quantities and frozen in portions, for later use in the kitchen.
French: Mirepoix
Julia Child[1] described this classic version as:
…one of fine cooking’s great inspirations, an all-purpose flavor-enhancer made of finely diced and sautéed carrots and onion, and often celery and ham.
German: Suppengemüse
(Also referred to as "Suppengrün" or "Wurzelwerk") is generally used as a soup vegetable, but is also sometimes used to line the bottom of roasting pans, or as a base for broth.
Bayerisches Kochbuch[2] uses it in many recipes and the German text reads:
Es entählt 1 dicke Scheibe oder 1/4 Knolle Sellerie, 1 mittelgroße gelbe Rübe, 1 Petersilientwurzel, 1 kleine bis mittelgroße Stange Lauch; (evtl. je ein Zweig Petersilie und Liebstöckel)…
Which translates in English to:
It contains 1 thick slice or 1/4 head of celery, 1 medium-sized yellow turnip, 1 parsley root, 1 small to medium-sized leek; (possibly a sprig each of parsley and lovage)
Cajun: Holy Trinity
This version, that has become popularized through Louisiana-native dishes, such as gumbo, jambalaya, or red beans and rice[3], consists of celery, onion, and green bell peppers.
Comments
Public conversation about this article.
No comments yet.
Article metadata
About this entry
Event Id
Raw event
Other authors
No one else has published this topic yet.