|
Named for the Duke of Mirepoix, vegetable mirepoix (mirepoix au
maigre, in French), is, to quote the New Larousse Gastronomique, 1977
edition, "often called "brunoise." It is used mainly in the
preparation of shellfish "a la bordelaise." It is also used as an
additional ingredient in some white sauces.
Ingredients (use vegan versions):
- 150g. (5oz,. 1 1/4 cup) diced carrots
- 100 g. (4oz., 1 cup) chopped onion
- 50 g. (2oz., 1/2 cup) chopped celery
- soy non-hydrogenated vegan margarine
- salt
- pinch of thyme
- 1 bay leaf
Directions:
Cook carrots, onion, and celery slowly in butter. Season with salt, a
pinch of powdered thyme, and bay leaf. Cook until the vegetables are
very tender."
Alain Henon
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Serves:
|
