Vegetable Stock Paste

No ratings

Prep. 20 min

Total 45 min

650 g

Ingredients

Parmesan cheese (optional) cut in pieces (3 cm)
50 g
English 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
zucchinis cut in pieces
150 g
garlic clove
1
fresh button mushrooms
50 g
dried bay leaf (optional)
1
fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley leaves
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

We can Work Magic out of Simple Things 37 Recipes
International

You might also like...

Show all

French onion dip

French onion dip

45 min

Basmati rice in Varoma bundt tin

Basmati rice in Varoma bundt tin

35 min

Onsen Eggs

Onsen Eggs

50 min

Béchamel Sauce

Béchamel Sauce

No ratings

Gut Immunity Shot

Gut Immunity Shot

5 min

Rye Bread

Rye Bread

6 h 5 min

Vietnamese Egg Coffee

Vietnamese Egg Coffee

10 min

Vegan butter

Vegan butter

8 h 5 min

Fruit Sauce (Coulis)

Fruit Sauce (Coulis)

10 min

Cranberry and rosemary chutney

Cranberry and rosemary chutney

40 min

Béarnaise Sauce

Béarnaise Sauce

20 min

Gluten free bread rolls

Gluten free bread rolls

2 h 30 min

Show all