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Vegetable Stock Paste
No ratings
Prep. 20 min
Total 45 min
4 portions
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Ingredients

  • Parmesan cheese (optional) cut into pieces (1¼ in.)
    1 ½ oz
  • celery stalks cut into pieces
    4 ½ oz
  • carrots cut into pieces
    6 oz
  • onions halved
    2 ½ oz
  • tomatoes cut into pieces
    2 ½ oz
  • zucchini cut into pieces
    3 ½ oz
  • garlic clove
    1
  • fresh mushrooms
    1 ½ oz
  • dried bay leaf (optional)
    1
  • fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
    4 sprigs
  • fresh parsley
    2 - 3 sprigs
  • coarse salt
    3 oz
  • dry white wine
    ½ oz
    ½ oz water
  • olive oil
    1 ½ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 8303.2 mg
Protein 2.1 g
Calories 302.7 kJ / 72.3 kcal
Fat 2.4 g
Fibre 4.5 g
Saturated Fat 0.4 g
Carbohydrates 12.1 g

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