Cut a potato into mirepoix
Aromatic vegetables (onion, carrot, etc.) cut into brunoise or dice smaller than 1 cm, often combined with diced bacon or ham. This preparation owes its name to the employer of the cook credited with its invention, the Duke of Lévis-Mirepoix (1699–1757), Marshal of France and ambassador of King Louis XV.This terms also refers to certain vegetables coarsely but uniformly cut into dice, similar to the paysanne cut.
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