Vegetable Stock Paste

4.9 257 ratings

Prep. 20 min

Total 45 min

650 g

Ingredients

Parmesan cheese (optional) cut in pieces (3 cm)
50 g
celery stalks cut in pieces
200 g
carrots cut in pieces
250 g
onions cut in pieces
100 g
tomatoes cut in pieces
100 g
courgettes cut in pieces
150 g
garlic clove
1
fresh mushrooms
50 g
dried bay leaf (optional)
1
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley
4 sprigs
coarse salt
120 g
dry white wine
30 g
30 g water
olive oil
1 tbsp

Nutrition per 650 g

Calories 465.9 kcal / 1949.4 kJ

Protein 12.3 g

Fat 17.1 g

Carbohydrates 71.6 g

Fibre 26.9 g

Saturated Fat 2.7 g

Sodium 46898.6 mg

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Also featured in

The Basic Cookbook 174 Recipes
Switzerland

The Basic Cookbook 133 Recipes
International

The Basic Cookbook 133 Recipes
International

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Canada

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