Easy Freezer Soffritto
Make a big batch of this easy soffritto and freeze it to make future cooking a breeze!
Ingredients
- 2 parts yellow onion
- 1 part celery
- 1 part carrots
Instructions
To Make
- Prepare the vegetables by washing the celery, peeling the carrots, and removing the onion skins.
- Using a cutting board and a sharp knife, chop the veggies into evenly sized pieces. The size can range from minced to ½ inch wide, depending on your preference.
To Freeze
- To flash freeze, spread the soffritto out on a baking sheet lined with parchment paper. Freeze it for a few hours, then transfer it to a freezer bag or airtight container and immediately return to the freezer.
- To freeze in small portions, scoop single servings into a silicone ice cube tray, silicone muffin cups, or small freezer bags. Label and place in the freezer for later use.
- To use frozen soffritto, take a serving out of the freezer and place it into a preheated pan with extra virgin olive oil or unsalted butter and cook over medium-low heat. Use as the flavor base of many dishes, such as soups, pasta sauces, roasts, rice dishes, and more.
Nutrition
Serving: 1cupCalories: 0.3kcalCarbohydrates: 0.1gProtein: 0.01gSodium: 0.4mgPotassium: 2mgFiber: 0.02gSugar: 0.04gVitamin A: 43IUVitamin C: 0.1mgCalcium: 0.3mg
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