Ingredients
1 lemon
6 cups water (1500 ml)
2 pounds salsify (908 g)
1 cup blonde soffritto base (250 ml)
1 clv garlic, peeled and crushed
2 sprg fresh rosemary
1 teaspoon tomato paste (5 ml)
4 whole peeled plum tomatoes (canned or fresh)
Kosher salt and freshly ground black pepper
Blonde Soffritto Base
4 cups minced red onion (1 litre)
2 cups minced celery (500 ml)
2 cups minced carrot or fennel (500 ml)
1 3/4 cups extra virgin olive oil (425 ml)
Description
Foodista
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