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Vegetable Stock Paste
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Prep. 20 min
Total 45 min
650 g
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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

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