mirepoix
Sign in to savethumb|upright=1.15|Vegetables (with the addition of leeks) prepared for mirepoix, on a cutting board A '''''' ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without colouring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelise them. Historically including various meats before settling at its current meaning as a vegetable base, is a long-standing part of French cuisine and is the flavour base for a wide variety of dishes, including stocks, soups, stews, and sauces
Article
8 sectionsContents
- History
- International versions
- German {{lang|de|Suppengrün}}
- Italian {{lang|it|italics=unset|soffritto}}{{anchor|Italian_Soffritto}}
- Polish {{lang|pl| włoszczyzna}}
- See also
- References
- External links
thumb|upright=1.15|Vegetables (with the addition of leeks) prepared for mirepoix, on a cutting board A '''''' ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without colouring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelise them. Historically including various meats before settling at its current meaning as a vegetable base, is a long-standing part of French cuisine and is the flavour base for a wide variety of dishes, including stocks, soups, stews, and sauces.
When the is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'Pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called ''''.