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...

Steamed Fruit Cake

1 Std.

Lemon Ginger Morning Elixir

45 Min

Ajvar (Red capsicum and eggplant dip)

50 Min

Carrot Rice

1 Std. 20 Min

No-cook jam

24 Std. 15 Min

Arabian ice cream

10 Std. 25 Min

Creamy carrot and lentil soup

35 Min

Sweet or savoury pancakes

35 Min

Dubai chocolate pistachio crêpes

45 Min

Poppy seed and apple cake

2 Std. 10 Min

Pistachio Butter

5 Min