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A 'mirepoix' is a bed of diced braising vegetables created by the cook of the Duc de Lévis-Mirepoix in the 18th century. It consists of diced carrots, onions and celery. Ham or bacon is sometimes added for meat dishes. The mirepoix is used as a braising bed for dishes which need long, slow cooking.
English speakers tend to add in an extra syllable and say mee/reh/pwah, which is not correct.
Terms related to techniques of cutting vegetables:
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