Ingredients
Quantities are up to you, the veg we’ve made this with are:
Onions (brown, red, shallot, spring onions)
Leeks
Parsley stems
Fennel
Celery
Carrot
Olive oil, salt, pepper.
Summary
We often find bendy, dry, mottled veg at the bottom of the crisper. The usual suspect are: spring onions, leek, fennel and celery. It’s hard to find inspiration in these forgotten veg, but now we have the solution: SOFFRITTO-ISH! Technically this isn’t a soffritto, or a mirepoix, but we’ve borrowed similar techniques and created a superb waste free cooking hack. We usually make a big batch, portion it out and freeze it for soups, stews, zucchini slice, savoury scones etc!
Soffritto – ish GF, VG
Dice all your veg up small. Add to a large pan/pot with a generous amount of olive oil in it (depends on the veg, but 1/3 of a cup or 1/2 cup sounds about right). Season with salt and pepper. Cook over a low heat (you want it to be ~ gently ~ sautéing, no browning going on), for anywhere from 30 mins to an hour (and beyond!), stirring occasionally. When everything is totally soft, lightly browned and essentially rendered to very tasty mush, you’re ready to take it off the heat.
Use it straight away or divide and freeze for a flavour-headstart in soups, stews, pasta sauces, zucchini slice, savoury scones etc!
