👨🍳 Instructions
Prep the veggies:
Wash, peel, and chop all vegetables into small pieces for faster cooking.
Sauté and season:
Heat a generous drizzle of olive oil in a large pot.
Add the vegetables, salt, bay leaf, and nutmeg. Sauté over medium-low heat.
Slow cook:
Let it cook gently for 30–40 minutes, stirring occasionally. Add a splash of water if needed to prevent sticking.
Blend:
Once the vegetables are very soft, remove the bay leaf and blend the mixture using a blender or food processor until thick and smooth.
Reduce the paste:
Return the paste to the pot and cook over low heat, stirring constantly, until most of the moisture evaporates and the mixture becomes concentrated.
Mold and chill:
Transfer the hot mixture into a mold lined with plastic wrap. Flatten the surface with a spatula and let it cool completely.
Refrigerate and cut:
Refrigerate overnight, then cut into cube-sized portions.
Store properly:
Wrap the cubes in foil or place them in an airtight container.
Store in the fridge for up to 2 weeks or in the freezer for up to 6 months.
🍲 Perfect for:
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