Vegetable Stock Paste

4.9 140 ratings

Prep. 20 min

Total 50 min

500 g

Ingredients

Parmesan cheese (optional) cut in pieces (2 cm)
50 g
celery stalks cut in pieces
200 g
carrots cut in pieces
250 g
onions quartered
100 g
tomatoes cut in pieces
100 g
courgettes cut in pieces
150 g
fresh mushrooms
50 g
garlic clove
1
dried bay leaf (optional)
1
fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley leaves only
4 sprigs
coarse sea salt (see tip)
120 g
dry white wine
30 g
olive oil
1 Tbsp

Nutrition per 500 g

Calories 533 kcal / 2226 kJ

Protein 28 g

Fat 29 g

Carbohydrates 34 g

Fibre 18.4 g

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