SOFFRITO

Jane Lyons & Will Bowman

Makes

2 cups

Ingredients

	2 tablespoons olive oil
	2 white onions, diced
	1 carrot, diced
	1 fennel bulb, diced
	2 celery stalks, diced
	1 red capsicum, diced
	50ml fish sauce

TO USE
• Use as a base for any stew, casserole, pasta, stir-fry or braise.

View all recipes here

Instructions

1.	Put a pan on a medium heat, add the oil then the remaining ingredients.
2.	Cook, stirring regularly, until the vegetables have gone translucent then become golden.
3.	They should be sweet and salty.

Food styling, recipes and photography Will Bowman & Jane Lyons

Print

Leave a Reply