French "mirepoix" consists of chopped onion, chopped carrots and chopped celery and forms the base for many sauces, soups and casseroles. Do you know your other "holy trinities"?
All regional kitchens have basic techniques and flavors that reappear in a wide range of dishes. They often consist of chopped vegetables that form a taste platform for everything else that go into the stews,soups and sauces.
Here are some of the most well known and most common in professional kitchens:
