Mirepoix (cuisine)

In the kitchen Mirepoix denotes a Röstgemüsemischung of a uniformly diced root vegetables, such as carrots, celery and skipjack root parsley.

When light roasting in the heated fat reduces the water content, and the outer layers of the vegetables dry out. By the action of heat, the starch contained in the vegetables into dextrins and sugars caramelize converts: It creates new colors and flavors.

When cooking brown ground sauces for meat dishes, the roasted vegetables Mirepoix is added to the sauce base note of Schmorfleischstücken and roasted bone.

The Röstgemüsemischung bears the name of Charles Pierre Gaston de Lévis -Lomagne, Duke of Mirepoix (1699-1757), Marshal of France in 1757 under Louis XV. , Whose cook this method anwandte first time.