Vegetable Stock Paste

4.9 279 rating

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

Difficulty

easy

Nutrition per 650 g

Sodium 46898.6 mg

Protein 12.3 g

Calories 1949.4 kJ / 465.9 kcal

Fat 17.1 g

Fibre 26.9 g

Saturated Fat 2.7 g

Carbohydrates 71.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Basic Cookbook 174 Recipes
Switzerland

The Basic Cookbook 133 Recipes
International

The Basic Cookbook 133 Recipes
International

The Basic Cookbook 131 Recipes
Canada

You might also like...

Show all

Basmati rice in Varoma bundt tin

Basmati rice in Varoma bundt tin

35 min

Cranberry and rosemary chutney

Cranberry and rosemary chutney

40 min

Gut Immunity Shot

Gut Immunity Shot

5 min

Meat Sauce

Meat Sauce

1 godz. 45 min

Cilantro Lime Sauce

Cilantro Lime Sauce

10 min

French onion dip

French onion dip

45 min

Vietnamese Egg Coffee

Vietnamese Egg Coffee

10 min

Artisan Bread (Betty)

Artisan Bread (Betty)

4 godz. 35 min

Gut Immunity Shot

Gut Immunity Shot

5 min

Lemon caper butter

Lemon caper butter

10 min

Crème Pâtissière

Crème Pâtissière

15 min

Gluten Free Pancakes and Waffles

Gluten Free Pancakes and Waffles

45 min

Show all