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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Palm Fruit Oil is extracted from the flesh of the fruit of the oil palm and is completely different in its composition and properties from palm kernel oil. It lends a lovely red color to sauteed vegetables and it is excellent as a soup base. Read more . Substitute olive oil if you don't have palm oil. This recipe uses two ingredients from the Dogma Box: Carrots and Parsnips Ingredients:
1 large onion |
1 clove garlic |
14.5 oz can stewed tomatoes |
4 tbs. virgin palm fruit oil |
salt |
1 lb. parsnips |
2 ea carrots |
5 cups water |
pepper, freshly ground |
Directions:
1. Strain tomatoes, reserving the juices. Finely chop onion and garlic. Dice the tomatoes. Heat oil and gently cook onion until wilted but not browned, approximately 5 minutes. Add garlic and tomatoes, sprinkle with salt, uncover and cook until the liquid has evaporated and the mixture has thickened, 15-20 minutes. (This is the soffrito.)
2. While the soffrito is cooking, peel and cut parsnips and carrots into 1/4-inch slices. Heat water and reserved tomato juices in a 3-4 quart saucepan. Add parsnips, and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, approximately 10 minutes. As soon as the soffrito is done, add to the soup. Season to taste.
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