Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
Mirepoix (cuisine)
According to the 1938 "Larousse Gastronomique", a mirepoix may be prepared ""au gras"" (with meat) or ""au maigre"" ("lean"). "Mirepoix au maigre" is sometimes called a "brunoise" (though strictly speaking this term more accurately merely designates the technique of cutting into small dices with a knife). A "mirepoix au gras" contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous "soffritto" (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine, and the "sofrito" serves a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers.