Ingredients
- 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
ah@usenix.org