• IninewCrow@lemmy.ca
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    4 months ago

    For me its frying

    Onions, celery and carrots

    basically a great start to lots of dishes

      • Malgas@beehaw.org
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        4 months ago

        I’ve only ever heard that term used in Cajun cooking, where it refers to onion, celery, and bell pepper.

        The version with carrot is mirepoix.

      • MeatPilot@lemmy.world
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        4 months ago

        Creole style “Holy Trinity” is onions, bell pepper, and celery. My first big recipe book was by Chef Prudhomme, cooked a lot of things in that book. Almost all of them started out with sauteing those veggies and than making a roux, Cajun napalm.

        As a guy who was limited on cookware. Everything ends up in a big ass pot was very appealing.