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Vegetable Stock Paste
4.8 108 ratings
Prep. 20 min
Total 45 min
6 portions
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Ingredients

  • Parmesan cheese (optional) cut into pieces (1¼ in.)
    2 oz
  • celery stalks cut into pieces
    7 oz
  • carrots cut into pieces
    9 oz
  • onions halved
    3 ½ oz
  • tomatoes cut into pieces
    3 ½ oz
  • zucchini cut into pieces
    5 ½ oz
  • garlic clove
    1
  • fresh mushrooms
    2 oz
  • dried bay leaf (optional)
    1
  • mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
    6 sprigs
  • fresh parsley
    4 sprigs
  • coarse salt
    4 ½ oz
  • dry white wine
    1 oz
    1 oz water
  • olive oil
    1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 8304.1 mg
Protein 2.1 g
Calories 323.7 kJ / 77.4 kcal
Fat 2.9 g
Fibre 4.4 g
Saturated Fat 0.5 g
Carbohydrates 11.9 g

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