Vegetable stock paste

Vegetable stock paste

4.7 3 rating

Prep. 20 min

Total 45 min

8 portions

Ingredients

Parmesan cheese (optional) , cut in pieces (3 cm)
70 g
celery stalks , cut in pieces
260 g
carrots , cut in pieces
330 g
onions , cut in halves
100 g
tomatoes , cut in pieces
130 g
courgettes , cut in pieces
200 g
garlic cloves
1 - 2
fresh mushrooms
60 g
dried bay leaves (optional)
1 - 2
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
8 sprigs
fresh parsley
5 - 6 sprigs
coarse salt
160 g
dry white wine
40 g
40 g water
olive oil
1 - 2 tbsp

Difficulty

easy

Nutrition per 8 portions

Calories 2226 kJ / 533 kcal

Protein 28 g

Carbohydrates 34 g

Fat 29 g

Fibre 18.4 g

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Also featured in

The Basic Cookbook 174 Recipes
Switzerland

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International

The Basic Cookbook 133 Recipes
International

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Canada

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