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I want to make consomme. I think I have the general theory down. Im just wondering what veggies works best in the mirepoix, and in what way they should be chopped?

I wonder if the French tradition teaches something specific in this regard?

Stephie
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Neil Meyer
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2 Answers2

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Do you mean mirepoix? The standard combination is 2 parts onion to 1 part each of carrot and celery. See that linked Wikipedia article for alternatives and the related sofrito and Cajun "holy trinity".

rojomoke
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If available, parsley root and parsnip work very well in addition to the classic mix.

Also roasting a cut onion in a pan until black and adding it to the stock with the peel gives additional depth and colour

jmk
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