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In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers. [citation needed] Traditionally, the weight ratio for mirepoix is 2:1:1 of onions, celery, and carrots; [1] the ratio for bones to mirepoix for stock is 10:1.
I typically use carrots, potatoes, celery, onion, and kale, but broccoli, peas, spinach, parsnips, or peppers would also be good. Basically, you can clear out whatever leftover produce you have in ...
Mirepoix is the French term for a blend of onions, carrots, and celery, which serves as the aromatic foundation for a recipe. ... Leftovers can be refrigerated in an airtight container for up to 4 ...
In the same pot (don’t wipe it out), sauté the onion until it begins to soften, about 4 minutes. Add the garlic and sauté until fragrant and soft, another 1 to 2 minutes.
Ribollita (lit. ' reboiled ') is a Tuscan bread soup, panade, porridge or potage made with bread and vegetables, often from leftovers. [1] There are many variations, but the usual ingredients include leftover bread, cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.
In Mexico, "curtido" consists of carrots, onions, and jalapeño peppers and used to accompany meals common in taquerías and restaurants. [ citation needed ] Another example of a type of pickling which involves the pickling of meats or seafood is the "escabeche" or "ceviches" popular in Peru, Ecuador, and throughout Latin America and the Caribbean.
With lots of mini meatballs plus onion, carrot, cabbage, potatoes, and celery, this soup is pure comfort. ... Leftover Turkey Soup. You can use leftover turkey or shredded rotisserie chicken for ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.