Vegetable Stock Paste (Vegan)

Name: Vegetable Stock Paste (Vegan)
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 800 g
Ingredients: 200 g celery stalks; 250 g carrots; 100 g yellow onions; 100 g tomatoes; 100 g zucchini; 50 g fresh mushrooms; 2 garlic cloves; 1 dried bay leaf; 3 - 4 sprigs fresh thyme; 1 - 2 sprigs fresh sage; 1 - 2 sprigs fresh rosemary; 4 - 5 sprigs fresh parsley; 130 g coarse sea salt; 30 g dry white wine; 1 tbsp olive oil

5.0 (7 valoraciones )

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Dificultad fácil

Tiempo de preparación 10min

Tiempo total 40min

Raciones 800 g

Ingredientes

200 g celery stalks, trimmed, cut into pieces
250 g carrots, cut into pieces
100 g yellow onions, cut into pieces
o bien 100 g Spanish onions, cut into pieces
100 g tomatoes, cut into halves
100 g zucchini, cut into pieces
50 g fresh mushrooms
2 garlic cloves
1 dried bay leaf
3 - 4 sprigs fresh thyme, leaves only
1 - 2 sprigs fresh sage, leaves only (about 4-5 large leaves)
1 - 2 sprigs fresh rosemary, leaves only
4 - 5 sprigs fresh parsley, leaves and stems, cut into pieces
130 g coarse sea salt
30 g dry white wine
o bien 30 g water
1 tbsp olive oil

Inf. nutricional: por 20 g
Calorías: 44.5 kJ / 10.6 kcal
Proteína: 0.3 g
Carbohidratos: 1.5 g
Grasa: 0.4 g
Grasas saturadas: 0.1 g
Fibra: 0.5 g
Sodio: 1268.9 mg