Italian Soffritto

Preparation

1. Cut all of the veg into small pieces. Aim for them to all be similar in size - the smaller the better, but leave a little but of texture, we're not making a purée
2. Gently sauté for around 20 minutes until the onion is translucent and the carrots and celery are soft
3. If you want to batch cook and freeze it is best to freeze the veg cut and raw but uncooked and then cook fresh when you need it

Notes

• There are many variants of Soffritto which include garlic, wijn, herbs or spices. However the intention of this recipe is for a "make ahead" soffritto that you can add into other dishes later so we'll keep it simple. The optional extras can be added when you make a final dish later.

Ingredients

• 1 large onion
• 1 large carrot
• 2 stalks of celery
• 2tbsp olive oil

Equipment

Nutritional Facts

• Serving size: 134.6g
• (4% / 5%)   Calories: 107kcal
• (13%)Total fat: 7.2g
• (6%)   Saturated fat: 1.1g
• (16%)   Unsaturated fat: 5.5g
•     Mono: 4.8g
•     Poly: 0.7g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (3%)Total carbohydrates: 9.9g
•   Starch: 0g
• (8%)   Sugars: 2.4g
•     Sucrose: 1g
•     Glucose: 1.5g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.2g
•     Galactose: 0.1g
• (11%)   Fibre: 2.7g
• (2%)Protein: 1.1g
• Salts
• (3%)   Sodium: 51mg
• (9%)   Potassium: 313mg