Vegetable Stock Paste (Vegan)

Vegetable Stock Paste (Vegan)

5.0 16 valutazioni

Prep. 10min

Totale 40min

800 g

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 20 g

Sodio 1268.9 mg

Proteine 0.3 g

Calorie 44.5 kJ / 10.6 kcal

Grassi 0.4 g

Fibre 0.5 g

Grassi saturi 0.1 g

Carboidrati 1.5 g

Ti piace quello che vedi?

Questa ricetta e più di 100 000 altre ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri il mondo di Cookidoo®. Senza alcun vincolo.

Registrati gratis Ulteriori informazioni

Presente anche in

TM Basics - Stocks & Pastes 6 ricette
Canada

Potrebbe anche interessarti...

Shiraz and black pepper pate

3 Std.

Vegan Eggplant Massaman Curry

50 Min

Pico de Gallo (Mexican Tomato Salsa)

5 Min

Orange Sponge Cake

1 Std.

Sauerkraut (Thermomix®️ Cutter)

168 Std. 35 Min

Spiralized Cold Korean Cucumber Salad

25 Min

Brazilian-style Beetroot and Carrot Salad

30 Min

Vegan Rainbow Salad

25 Min

Potato Curry Soup

35 Min

Miso Mushroom Toast with Tahini Yogurt

45 Min

Lemon Caper Salmon with Ribbon Squash

35 Min