Triple Aromatic Purée employs the best of time saving and food saving techniques rolled into one. When I have an uncanny abundance of onions, garlic and ginger (from a grocery order mishap, recent winter CSA haul or simply because they pile up), I peel and combine in a food processor. Then pulse and blend until they’re so finely minced that you can’t distinguish garlic from ginger or onion from garlic. This triple aromatic purée serves as the base for countless stews and soups, dals, sauces, and marinades. Use some now and freeze the rest in ¼ cup or ½ cup portions for future use. Thaw on the countertop or just loosen from its container with hot water and pop into a pot. You can have a scratch-made meal without taking out a cutting board and knife. How’s that for hack?

Yield: about 2 cups unless you DOUBLE IT!

What You Need:

2 large onions, peeled and quartered
cloves from 1 head garlic, peeled
1-2 ounce piece fresh ginger root, peeled

What You Do:

Put all ingredients into a food processor. Puree until finely minced.
To freeze: Divide into approximately ¼ cup portions, put in plastic storage bags, small glass canning cars or other freezer safe containers. Freeze up to 6 months.
To defrost: Allow to sit at room temperature 1 hour, in fridge 6 hours or plunge container/bag into a bowl of hot water to soften. Then add to your recipe.