033 Moldavian Braised Vegetable Sauce (VEGETARIAN cuisine) for pasta, rice, eggplant, etc

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock is fresher and more flavorful.

bay leaves

💰Cheaper: dried basil

Dried basil can mimic the herbal notes.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash provides similar texture and flavor.

Peel the tomatoes by making a slice on the back, then place them in boiling water for a minute before transferring to an ice bath to cool.

Cut the celery root into strips before processing in a food processor.

Chop the onion, garlic, and red chili pepper roughly before adding to the food processor.

Add 22 grams of parsley and chop the red bell pepper before adding to the food processor.

Cut the peeled tomatoes into quarters and place them at the bottom of the pot without stirring.

Add the chopped vegetables on top of the tomatoes, then sprinkle with 2 teaspoons of salt and about 1/4 cup of extra virgin olive oil.

Cover the pot and braise the mixture until the tomatoes are soft and the vegetables caramelize on top.

Heat a hot pan with a couple of tablespoons of olive oil, then add the mixture without stirring for a couple of minutes.

After a few minutes, stir the mixture and let it cook until it thickens, adding 1 teaspoon of paprika.

Transfer everything to a blender, add 1/4 cup of fresh basil and 120 milliliters of red wine, then puree.

Return the mixture to the pot, cover, and simmer gently for at least 30 minutes, stirring occasionally and adding cognac towards the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary