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Soffritto and Mirepoix - a veg trio of umami flavour for plant-based dishes π±
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Chef :
RachelSoffritto and Mirepoix - a veg trio of umami flavour for plant-based dishes π±
Soffritto and Mirepoix are an amazing flavour combination and a delicious and healthy way to add loads of flavour to veggie dishes. These provide the base for many Italian, Spanish and French soups, stocks, sauces, rice and lentil dishes. Soffritto is sautΓ©ed and goes well with tomatoes, garlic and herbs and is also the base for my homemade vegetable stock. My soffritto is a rougher version of my mirepoix which is chopped very finely and is used in my French lentil vinaigrette. Also see recipes for homemade veg stock and bouquet garniπΏ
Cooking instructions
* Step 1
Wash, peel and chop the vegetables finely by hand or in the food processor. Soffritto means fried and you can sautΓ© in a little olive oil or vegan butter. You can cook until translucent or browned depending on your recipe. This makes a great base and can be used in homemade vegetable stocks, soups, stews and legume dishes. I often add garlic and herbs or a bouquet garni.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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