Makes 2 servings
3 stalks of celery
3 cloves of garlic
2 medium yellow onions
2 large carrots
¾ cup California COOC-certified extra virgin olive oil
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
Begin by mincing the onions, carrots, celery and garlic fine.
Heat the olive oil to a medium heat in a thick bottomed pot and add the vegetables. Sweat the veg slowly, stirring with a rubber spatula occasionally. Be sure to not get too much color; adjust heat accordingly. While cooking, season with a few pinches of salt to taste.
Cook until vegetables are translucent and simmering.
Set aside to cool and fold in chopped herbs.
This herbed condiment is a great accompaniment to grilled meats and fish or as a base for other sauces. It’s so easy and full of flavor.
Recipe and photo shared with permission from Cobram Estate.