The “holy trinity” in cooking refers to a mix of three greens that type the bottom of many dishes, notably in Cajun and Creole delicacies. It usually consists of onions, celery, and bell peppers, that are sauted collectively to create a flavorful basis for stews, soups, gumbos, and extra.
The holy trinity is important in these dishes because it gives a depth of taste and aroma. Onions supply a candy and pungent base, celery provides a refined earthiness, and bell peppers contribute a vegetal sweetness and vibrant coloration. Collectively, these greens create a harmonious steadiness that enhances the general style of the dish.
