Matignon is a French dish made with vegetables and ham. It can be served as a main course or side dish, and used as an ingredient in other dishes. The dish is prepared by frying sliced vegetables and ham in butter with herbs, salt, and white wine. It can be used to garnish roast meats or served with macaroni. Matignon is similar to another French dish called mirepoix, which is used to enhance the flavor of other dishes.
Matignon is a popular French dish made with vegetables and sliced ham. The version made with just vegetables is called au maigre, which means “with vegetables” in French, and the version made with ham is called au gras, which is French for “with meat.” Matignon can be served as a main course or as a side dish to main courses or side dishes, and can also be used as an ingredient to prepare other dishes.
The main ingredients for the matignon are carrots, onions, celery and ham; leeks, peppers, parsnips, mushrooms and bacon can also be used. Herbs such as bay leaf and thyme are used for seasoning, along with salt, sugar and white wine. The vegetables are peeled and thinly sliced, the ham is diced and the herbs are cut into small pieces.
To prepare the dish, some butter is melted in a frying pan and sliced vegetables, ham or bacon, and herbs are fried in butter over medium heat until the onions are translucent and the ham is brown. The heat is then turned down and some salt and some white wine are added to the pan to season the vegetables and ham. The mixture is cooked, stirring occasionally, until the white wine has evaporated.
The matignon is now ready and can be used for various purposes. It can be eaten as is or can be used in the preparation of roast chicken, beef, lamb or fish. In this case, the cooked vegetables and ham are placed in one layer at the bottom of a saucepan and the meat, which has been brushed with melted butter, is placed on top of the layer. The casserole is then roasted in the oven, and as the meat roasts, it absorbs the flavor of the vegetables and ham.
After the meat has been roasted, the matignon is scooped out of the casserole and used to garnish the roast. A vegetarian artichoke dish is prepared in the same way and garnished with matignon. It can also be served with macaroni.
In French cuisine, matignon has a close connection with another dish called mirepoix. This dish, which consists exclusively of sliced \u200b\u200bvegetables, was invented by a chef in the employ of the Duc de Levis-Mirepoix, a field marshal in the army of the French king Louis XV. Unlike matignon, mirepoix is not served at the table; it is only used to enhance the flavor of roasts, broths, sauces, soups and stews.
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