Vegetable stock paste

Vegetable stock paste

5.0 1 rating

Prep. 20 min

Total 45 min

4 portions

Ingredients

Parmesan cheese (optional) , cut in pieces (3 cm)
35 g
celery stalks , cut in pieces
130 g
carrots , cut in pieces
170 g
onions , cut in halves
65 g
tomatoes , cut in pieces
65 g
courgettes , cut in pieces
100 g
garlic clove
1
fresh mushrooms
35 g
dried bay leaf (optional)
1
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
4 sprigs
fresh parsley
2 - 3 sprigs
coarse salt
80 g
dry white wine
20 g
20 g water
olive oil
½ tbsp

Difficulty

easy

Nutrition per 1 portion

Calories 302.9 kJ / 72.4 kcal

Protein 2 g

Carbohydrates 11.9 g

Fat 2.4 g

Saturated Fat 0.4 g

Fibre 4.4 g

Sodium 7814.3 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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