PersonalPoints™ per serving
Makes 4 batches. Use this mix of slowly sautéed veg as a flavour-boosting base for sauces, soups, stews and casseroles.
4 large, diced
4 medium, diced
4 stick(s), diced
Bay leaf, dry
8 clove(s), sliced
- Heat the oil in a very large nonstick frying pan set over a low heat. Add the diced onion, carrots and celery to the pan with the bay leaves. Cook, stirring occasionally, for 20-25 minutes, or until the vegetables are very soft and golden. You may need to add a splash of water if the veg starts to stick.
- Add the garlic and cook for a further 2-3 minutes, then remove from the heat and set aside to cool in the pan.
- Once it’s completely cool, divide the soffritto into four equal batches and store in the fridge for up to 5 days, or frozen in an airtight container for up to 6 months.