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Easy homemade soffritto paste
Soffritto - fried carrots, onions, garlic and celery is at the centre of many Italian dishes and so easy to make at home. For the best results, it's cooked slowly and gently; to save time, prepare ahead and freeze in portions.
Servings: 6 servings
- 1 carrot - large
- 1 onion - large
- 2 sticks celery
- 2 cloves garlic
- 1 tbsp olive oil
Scrub (but don't peel) the carrot if needed, and clean the celery. Peel the onion and garlic.
Cut carrot, celery and onion into small cubes. Crush the garlic.
Add the oil, celery, onion and carrot to a large frying pan. Place on a low heat. As the pan heats, stir the mixture every couple of minutes. Season well with salt.
After 10 minutes, add the garlic and stir in.
Cook for another 10 - 15 minutes until the onion is translucent and just staring to colour.
Transfer to the smallest jug of a food processor and blitz until a paste. Leave some texture if desired.
If you don't have a food processor, a blender or stick blender will do equally well. Add a drop or two of water, white wine or lemon juice if needed to help.
Either use straight away or allow to cool, spoon into an ice cube tray and freeze.
Measurements are approximate.
Use approximately the same weight of onion, carrot and celery, if in doubt have extra onion.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 35kcal | Carbohydrates: 3g | Fat: 2g | Sodium: 18mg | Potassium: 93mg | Sugar: 1g | Vitamin A: 1760IU | Vitamin C: 2.7mg | Calcium: 15mg | Iron: 0.1mg