The Secret of Soffritto

Carrots, celery, and onions by themselves may not look like meal starters, but together, they become an amazing combination that brings flavour to a variety of meals. This magic ingredient is called soffritto, an Italian term for onions, celery, and carrots, diced small and cooked in a bit of butter or oil until they are soft and golden. When combined, the caramelization of the vegetables brings out the sweetness of the carrot, the umami of onion, and the freshness of the celery, and is used as a flavor base for many sauces, soups, and stews. It can also be added to scrambled eggs, leftover meats or fish; mixed into jarred pasta sauces; or tossed in with vegetable sautés. With a recipe this versatile, your mealtime will never be the same again.

Ingredients

Butter or olive oil
Carrots
Celery (even the limp stuff will do)
Onions

1. Roughly dice the vegetables into equal amounts (when in doubt, go with more onions than more of the others).
2. Heat some of either the butter or olive oil in a pan at medium heat. Toss in the onions, and cook them until they’re translucent. Add in the carrots and celery, lower the heat, and cook, stirring occasionally, until all of the vegetables are soft and limp, and start to turn golden. Depending on how brown you want it, this can take anywhere from 30 minutes to an hour.
3. Store the soffritto in oil for up to three days in your fridge, or freeze it by spooning it onto either sheet of parchment paper or plastic wrap, and then rolling everything up into a log and then freezing it in a resealable freezer bag. This way, you can cut slices off as needed in the future.

NOTE: Storing soffritto carries a small risk of botulism, as low-acid vegetables, like onions can provide a home for botulism-causing spores. For more information about botulism, please contact this Health Canada webpage.