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Vegetable stock paste

Vegetable stock paste
5.0 1 rating
Prep. 20 min
Total 45 min
4 portions
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Ingredients

  • Parmesan cheese (optional) , cut in pieces (3 cm)
    35 g
  • celery stalks , cut in pieces
    130 g
  • carrots , cut in pieces
    170 g
  • onions , cut in halves
    65 g
  • tomatoes , cut in pieces
    65 g
  • courgettes , cut in pieces
    100 g
  • garlic clove
    1
  • fresh mushrooms
    35 g
  • dried bay leaf (optional)
    1
  • mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
    4 sprigs
  • fresh parsley
    2 - 3 sprigs
  • coarse salt
    80 g
  • dry white wine
    20 g
    20 g water
  • olive oil
    ½ tbsp

Difficulty

easy

Nutrition per 1 portion

Calories 302.9 kJ / 72.4 kcal
Protein 2 g
Carbohydrates 11.9 g
Fat 2.4 g
Saturated Fat 0.4 g
Fibre 4.4 g
Sodium 7814.3 mg

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