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Vegetable stock paste

Vegetable stock paste
4.7 3 ratings
Prep. 20min
Total 45min
8 portions
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Ingredients

  • Parmesan cheese (optional) , cut in pieces (3 cm)
    70 g
  • celery stalks , cut in pieces
    260 g
  • carrots , cut in pieces
    330 g
  • onions , cut in halves
    100 g
  • tomatoes , cut in pieces
    130 g
  • courgettes , cut in pieces
    200 g
  • garlic cloves
    1 - 2
  • fresh mushrooms
    60 g
  • dried bay leaves (optional)
    1 - 2
  • mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
    8 sprigs
  • fresh parsley
    5 - 6 sprigs
  • coarse salt
    160 g
  • dry white wine
    40 g
    40 g water
  • olive oil
    1 - 2 tbsp

Difficulty

easy

Nutrition per 8 portions

Calories 2226 kJ / 533 kcal
Protein 28 g
Carbohydrates 34 g
Fat 29 g
Fibre 18.4 g

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