1. Cajun Holy Trinity: An aromatic base used in the American South, the holy trinity consists of onion, green bell pepper, and celery in the following ratio: two parts onion, one part green bell pepper, and one part celery.
2. Italian Soffritto: This variation on mirepoix uses minced rather than diced vegetables, and is typically cooked in olive oil (not butter) until the vegetables are soft and brown.
3. Spanish Sofrito: A basic Spanish red sauce that combines tomatoes, onions, garlic, and other vegetables (like bell peppers or herbs, for example).
4. French Pinçage: French pinçage (pronounced pin-sahge) is mirepoix with tomato paste added. It’s a great option for adding mirepoix to sauces.
5. German Suppengrün: Suppengrün means “soup greens” in German, and includes carrots, leeks, and celery root (celeriac). It can also include herbs like parsley or thyme, as well as other root veggies like onions and rutabaga.
Here is my special DIY gluten-free flour blend that I love for this recipe and many more of my gluten-free recipes:
1 c sweet white sorghum flour
3/4 c millet flour
1/4 c brown rice flour
2/3 c potato starch
1/3 c tapioca starch