Almost all cuisines start with a few basics. And the basics seem to come in threes. Each cuisine has its own “trinity” of vegetables that is used as a basis for most recipes. These vegetables become the base for sauces and get cooked into dishes to give them a distinct regional flavor.<\/p>\n\n\n\n
You can’t cook french food without mirepoix (meer-pwah) the common combination of onions, carrots, and celery. You usually have twice the amount of onions as the other two. So the classic combination is made up of 1\/2 onions, 1\/4 carrots, and 1\/4 celery. <\/p>\n\n\n\n
Italian Soffritto is the same as mirepoix but in some cases they substitute fennel (root) for the celery.<\/p>\n\n\n\n
The Cajun version is called the Holy Trinity. You still use onions and celery. But in Cajun cooking you substitute green bell pepper for carrots. And you keep the same 2:1 ratio of onions to the other two ingredients.<\/p>\n\n\n\n
In Spanish cooking, the trinity is called sofrito, a mixture of onion, garlic, and tomatoes gently saut\u00e9ed in olive oil. Cuba sofrito is made of garlic, bell pepper and Spanish onion.<\/p>\n\n\n\n
Germany’s version is called Suppengr\u00fcn and consists of carrot, celeriac, and leeks. Celeriac is also called “celery root” or “knob celery.” It is a root vegetable that kind of looks like a turnip but is not related.<\/p>\n\n\n\n
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Almost all cuisines start with a few basics. And the basics seem to come in threes. Each cuisine has its own “trinity” of vegetables that is used as a basis for most recipes. These vegetables become the base for sauces and get cooked into dishes to give them a distinct regional flavor. You can’t cook
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