Sauteed mixture of diced veggies used as a base for soups
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Related clues
- French culinary stock of sauteed, diced root vegetables
- Combination of finely-diced, sautéed onions, carrots and celery as aromatics for soup or stock
- Lightly fried diced vegetables used for making sauces
- 18th-century duke whose name lives on through the fundamental French cooking base of carrots, celery and onions that his chef created
- Mixture of sauteed root vegetables used as a base for braising meat
Possible answers
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