* Exported from MasterCook *
Blond Soffrito Base
Recipe By :"Salt to Taste" by Chef Marco Canora
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Amount Measure Ingredient -- Preparation Method
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5 ribs celery -- coarsely chopped
3 carrots -- coarsely chopped
2 cups minced onion
1/2 cup extra-virgin olive oil -- plus 2 tablespoons
Place celery in the bowl of a food processor; process until minced (you should have about 1 cup). Repeat process with carrots (you should have about 1 cup).
Heat oil in a large saucepan over medium-high heat. Add celery, carrot, and onion; cook, stirring occasionally, until mixture is no longer steaming and vegetables are caramelized, about 1 hour. Use immediately or let cool and store in an airtight container, refrigerated, up to 1 week.
Makes about 4 cups.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Martha Stewart Living, May 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 300 Calories; 27g Fat (79.3% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 65mg Sodium. Exchanges: 2 1/2 Vegetable; 5 1/2 Fat.
Nutr. Assoc. : 0 0 0 0
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