Vegetable Base Recipe

Name: Vegetable Base
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 oz fennel seeds; 1 oz cumin seeds; 1/2 oz celery seeds; 1 quart E.V.O.O.; 1 green bell pepper; 1 red bell pepper; 1 yellow bell pepper; 1 White onion; 1 red onion; 1/2 lbs chipolini onion; 1 bunch scallion; 1 bunch chives; 6 garlic cloves; 4 medium size shallots; 1/2 cup freshly squeezed lime juice; 1/4 cup freshly squeezed lemon juice; 1 peeled tangerine; 1 oz sea salt; 1/2 oz black pepper

Servings: persons

1 oz fennel seeds
1 oz cumin seeds
1/2 oz celery seeds
1 quart E.V.O.O.
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 White onion
1 red onion
1/2 lbs chipolini onion
1 bunch scallion
1 bunch chives
6 garlic cloves
4 medium size shallots
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 peeled tangerine
1 oz sea salt
1/2 oz black pepper

1
Preheat oven on 450 degrees.
2
Line sheet pan with parchment paper and add Fennel, cumin and celery seeds, place sheet pan in oven and cook seeds for about three minutes or until toasted.
3
Remove from oven and set aside.
4
In a large sauce pan, add E.V.O.O., all the vegetables and tangerine together, place the large sauce pan on medium burner and cook for 30 minutes, add fresh lime and lemon juice and reduce heat to medium low temperature.
5
Let cook for 45 minutes to an hour or until vegetables are very soft.
6
Remove large sauce pan from heat, set aside in a dry and safe area in the kitchen, allow it to reach room temperature.
7
strain vegetables through a china cap or a regular strainer, do not mash vegetables, add the vegetables, salt and pepper in food processor and chop finely.
8
Save the strained E.V.O.O. for other use, i.e., sauteed seafood, poultry, meat or vegetables.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 oz fennel seeds, 1 oz cumin seeds, 1/2 oz celery seeds, 1 quart E.V.O.O., and more.

Yes, Vegetable Base falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Base

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