Back to Bases

Name: Back to Bases
Ingredients: 2 tablespoons vegetable oil; 8 cloves garlic, chopped finely; 2 tablespoons olive oil; 2 tablespoons water; 3 tablespoons vegetable oil; 4 onions, chopped; 3 onions, chopped; 3 sticks celery, chopped finely; 3 carrots, peeled and chopped; 4 tablespoons vegetable oil; 3 tablespoons water

Preparation info

Difficulty
Easy

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

This is it. This page is the most important page in the whole book! If I had to choose only one cooking tip I could pass on, it would be about slow-cooking onions. I am often asked why my gravy or sauce tastes so good – it is because I ‘sweat’ the onions first. Onions form the base flavour of many savoury dishes and by pre-cooking the onion slowly you can bring out the sweet and gorgeous taste. It is this flavour that transforms good food into great food and good flavours into great flavour