Mirepoix 101

Mirepoix— It’s the French name for diced carrots, onions, and celery sauteed in butter and used as the foundation of a recipe.

Mirepoix--French

A “holy trinity” is another name for combining three aromatic vegetables, cooked in butter or oil, to give a signature to flavor. Think of the Indian trinity of garlic, ginger and onion. In Sichuan food it’s green garlic, ginger and chili peppers. The Spanish Sofrito is garlic, onion and tomatoes. Cajun and Creole dishes begin with celery, bell peppers and onion.

courtesy of http://www.thecitycook.com/cooking/articles/general/000165
Refogado in Portuguese, soffritto in Italian, sofrito in Spanish, suppengrün (soup greens) in Germany and włoszczyzna in Poland.
courtesy of http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29

suppengrün The Germans are more down-to-earth. Their mirepoix is called “Suppengrün” (soup greens). It is usually purchased in a bundle and consists of a leek, a carrot and a piece of celeriac. It may also contain parsley, thyme, celery leaves, rutabaga, parsley root and onions. The mix depends on the region you live, and the recipe. The vegetables are cold climate roots and bulbs with long shelf lives, good reasons for being chosen for the German kitchen. German “Suppengrün” act as herbs and impart hearty, strong flavors to the soup or sauce, which makes them perfect foils for other strong tasting ingredients such as dried peas and beans or pot roast.

Suppengrun-German Mirepoix

courtesy of http://germanfood.about.com/od/introtogermanfood/a/suppengruen.htm

Definition: Włoszczyzna is the Polish word for soup vegetables or greens common throughout Poland. The word literally means “Italian stuff.” A włoszczyzna typically consists of carrots, parsnips or parsley root, celery root or celeriac, leeks and savoy or white cabbage leaves, and sometimes celery and flat-leaf parsley. Queen Bona Sforza, who was Italian and married Polish King Sigismund I the Old in 1518, introduced vegetables to her new homeland. Many Polish words for vegetables, in fact, are taken directly from Italian — kalafiory (cauliflower), pomidory (tomatoes) and sałata (lettuce), for example.
courtesy of http://easteuropeanfood.about.com/od/qz/g/Wloszczyzna.htm

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