Soffritto is a mixture of vegetables cooked slowly with garlic and herbs and is used as a base for many pasta sauces. Many cuisines have a similar base to provide flavour and aromatics to enhance a wide range of dishes. It’s a great way to increase plants and provide hidden vegetables. Use this as a base for the Lentil Bolognese, Pasta Bake and Lasagne recipes.
Testers and Tasters Feedback
“Love the colours as well as the taste.”
“This recipe is perfect and a very flavoursome base for so many dishes. Very versatile.”
“Added a lot of flavour to dishes and so easy to make. I will definitely be batch cooking and freezing.”.”
Photo:
Helen Lobban, Tester and Taster
Serves batch recipe for 2-3 meals
Plants: 7
Preparation: 20-30 minutes Cooking: 30- 60 minutes minimum
GF V NF DF
Swaps
Make the mix your own, add peppers.
Make a spicey version by adding chilli or other spices.
Options
Add little white wine or wine vinegar to the mixture for acidity.
Freezing
Good for batch cooking and freezing portions.
Ingredients
1 tbsp Extra Virgin Olive Oil (EVOO)
3 stalks of celery finely chopped
1 large or 2 medium leeks finely chopped
1 large onion finely chopped
2-3 carrots grated
2 -3 cloves of garlic
1-2 tsp basil or other herbs of your choice
Salt and pepper to taste
Method
In a large deep pan heat the EVOO over a medium heat and when hot add all the chopped vegetables, herbs and garlic stirring regularly so they all cook through evenly. They are not fried as such but steam cooked in oil.
Put a lid onto the pan and leave on a low heat for at least 30-40 minutes. Check regularly to ensure the mixture is not sticking.
It is best not rushed as you want everything to become soft and all the flavours to merge into one another. The longer it is cooked the better the flavours, anything up to 1-1.5hrs
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