Description
A very hearty take on a comfort classic.
Ingredients
Scale
- 1800 grams rough cut carrots, peeled
- 1 oz basil leaves
- 50 grams small diced celery
- 100 grams small dice Spanish onions
- 100 grams of chopped garlic
- 400 g soybean paste
- 6 oz tomato paste
- 10 gams Lucknow fennel seed, toasted and ground
- 20 grams of coriander seeds, toasted and ground
- 10 grams green zaatar
- 2 qt water
- 2 qt carrot juice
- 1 brick of Beemster XO
- Salt, black pepper, and sherry vinegar to taste
Instructions
- In the instant pot on the saute setting, sweet your celery and Spanish onions in 2 tablespoons of canola oil. Once translucent, add garlic and basil and sweet.
- Add the fennel seed, coriander seed, and green zaatar and toast lightly.
- Add the tomato paste and cook until bright red, do not caramelize! Add the soybean paste and stir to combine.
- Add carrots, water, and carrot juice, and pressure cook on high for 20 min. Once cooked, release pressure and ladle off a quart of liquid. With a hand blender, pulse the mix until it breaks it down into a chunky mixture. Don’t over-mix, or you’ll end up with something closer to baby food.
- To serve, use the warm bolognese mix to dress your favorite cooked noodles and season with salt, pepper, butter, and sherry vinegar. Top with beemster XO and more black pepper.