Posted in recipe category: Sauces
Ingredients
- 6 oz leeks, sliced
- 6 oz fennel bulbs, chopped
- 8 oz carrots, chopped
- 4 oz celery
- 4 oz celery root
- 2 oz sun-dried tomatoes
- 3 garlic cloves
- 4 oz shallots
- 6 oz sea salt
- 2 oz parsley
- 2 oz cilantro
Directions
- Place the leeks, fennel bulbs, carrots, celery and celery root into the blender and process until you obtain a fine mixture. Add the tomatoes, shallots, cloves and sea salt and mix again until you obtain a smooth and thinner paste. Scoop from time to time if needed, to push the ingredients back into the blades.
- Depending on how large your blender is, you may need to work with 2-3 batches. Once done, your paste should be very loose and moist. Transfer into a large bowl, add the parsley and cilantro and stir to combine.
- Pour the paste into pots and boil. Store in the refrigerator for a few days or freeze and use it for up to one month. Serve with meat dishes, pasta, rice or pizza.
