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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.
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]
Mirepoix: Mirepoix is a combination of onions, carrots, celery, and sometimes other vegetables added to flavor the stock. Sometimes, the less desirable parts of the vegetables that may not otherwise be eaten (such as carrot skins and celery cores and leaves) are used, as the solids are removed from stock.
Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix , often used as a base for sauces and soups. Celery is a staple in many soups. [ 28 ]
The combination of staple vegetables such as carrots, celery, and onion makes a wholesome and heart-warming bowl of soup any time of year. Recipe: Simply Happy Foodie jjpoole/istockphoto
Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
It's a top-notch comfort food stew centered around a flavorful roux and the holy trinity of Southern cooking: aromatic onions, celery, and bell peppers. Get the Shrimp & Sausage Gumbo recipe .
Matignon is a combination of evenly diced vegetables, usually onion (and/or leek), celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine or Madeira. [2]