Soffritto
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Makes 4 batches. Use this mix of slowly sautéed veg as a flavour-boosting base for sauces, soups, stews and casseroles.
Ingredients
Olive Oil
2 tablespoon(s)
Onion
4 large, diced
Carrots, raw
4 medium, diced
Celery, Raw
4 stick(s), diced
Bay leaf, dry
4 leaf/leaves
Garlic
8 clove(s), sliced
Instructions
1
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.
2
Add the garlic and cook for a further 2-3 minutes, then remove from the heat and set aside to cool in the pan.
3
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.
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