Soffritto (mirepoix, holy trinity.etc) is the base flavor for a dizzying array of dishes. Although the quantities and ingredients vary a bit, were generally talking onions, celery and carrots plus maybe garlic, sauteed in a fat. Most of the time I love the act of soffritto – its the prelude to so much good stuff, and assembling, peeling, chopping and sauteeing is a ritual. But, sometimes, not so much. It occurred to me that it doesnt really matter if Im making one ounce or a pond of soffritto, its about the same amount of effort (particularly if I deploy the food processor). Ive been exploring freezing food in different stages of preparation for some time and have had good luck with the “log” approach, where I form the ingredient into a log shape and freeze it. This allows me to saw off a hunk and return the remains to the freezer, no muss, no fuss. With the following recipe and approach, you can simplify the preparation of soups, sauces like gravy and ragu, pot roasts and pretty much anything that calls for some aromatics sauteed with vegetables. —Mark A. Denner What Youll Need
It’s best to freeze the soffritto into small portions so you can take what you need from the freezer and add it to your dish without defrosting a big block of chopped veggies. There are a few different ways to freeze small portions.
Soffritto (mirepoix, holy trinity.etc) is the base flavor for a dizzying array of dishes. Although the quantities and ingredients vary a bit, were generally talking onions, celery and carrots plus maybe garlic, sauteed in a fat. Most of the time I love the act of soffritto – its the prelude to so much good stuff, and assembling, peeling, chopping and sauteeing is a ritual. But, sometimes, not so much. It occurred to me that it doesnt really matter if Im making one ounce or a pond of soffritto, its about the same amount of effort (particularly if I deploy the food processor). Ive been exploring freezing food in different stages of preparation for some time and have had good luck with the “log” approach, where I form the ingredient into a log shape and freeze it. This allows me to saw off a hunk and return the remains to the freezer, no muss, no fuss. With the following recipe and approach, you can simplify the preparation of soups, sauces like gravy and ragu, pot roasts and pretty much anything that calls for some aromatics sauteed with vegetables. —Mark A. Denner What Youll Need
Ive tried various ways, but works for me is to cook a batch of the 3 together & freeze in suitable portions
Yeah, I used to do it all the time when I was organised! Id grate up loads of onion, celery and carrot in the food processor and freeze it in individual portions. When I dont have time for that and Ive got celery going soft, I just chop and freeze and then use it for cooking straight from the freezer. It wouldnt be very nice in a salad once defrosted as it does go very mushy, but absolutely fine for pasta sauce, soup etc.
Ah ok – well this version has done in raw as I didnt have time to cook so will see how it turns out then know I can try cooking it next time!
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I dont know, but Waitrose sell a pouch of soffrito which is long life. Any help?
Soffritto (Mirepoix) – How to quickly make it and freeze it
FAQ
Can you freeze uncooked sofrito?
Can you freeze raw onion celery and carrots?
Should I freeze sofrito?
Can soffritto be frozen?
Yes, you can freeze soffritto for up to 6 months. Once you’ve chopped all your vegetables, give them a soften in a hot pan before allowing them to cool. Once cool, bag them up, then place them into the freezer. Does Soffritto Freeze Well? Yes Can You Refreeze Soffritto? No
How do you freeze soffritto?
Roughly chop the vegetables and add them to a large food processor (1), pulse until the vegetables are finely minced (2). With a spoon, fill the silicon molds and press well to remove as much air as possible (3-4). Freeze for 24 hours, then remove the soffritto blocks from the molds and transfer to freezer bags (5-6).
Can you freeze soffritto blocks?
With a spoon, fill the silicon molds and press well to remove as much air as possible (3-4). Freeze for 24 hours, then remove the soffritto blocks from the molds and transfer to freezer bags (5-6). TIP: It’s better if you use a silicone form so it will be easier to remove the frozen blocks. See some examples here (affiliate links):
Can You thaw frozen soffritto?
There’s no need to thaw frozen soffritto. Although this is technically not a soffritto, there is another way to use the exact same mix of vegetable as pasta sauce. All you have to do is blend the veggies, add a tablespoon of oil, and then cook them on low heat in a pan for about 15 minutes. This way, you will get a delicious soffritto cream.