Vegetable Stock Paste
TM5 TM6

Vegetable Stock Paste

Ingredients

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

Nutrition
per 1 Total recipe
Calories
2226 kJ / 533 kcal
Protein
28 g
Carbohydrates
34 g
Fat
29 g

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