Vegetable Stock Paste

No ratings

Prep. 20 min

Total 45 min

650 g

Ingredients

Parmesan cheese (optional) cut in pieces (3 cm)
50 g
English celery stalks cut in pieces
200 g
carrots cut in pieces
250 g
onions cut in pieces
100 g
tomatoes cut in pieces
100 g
zucchinis cut in pieces
150 g
garlic clove
1
fresh button mushrooms
50 g
dried bay leaf (optional)
1
fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley leaves
4 sprigs
coarse salt
120 g
dry white wine
30 g
30 g water
olive oil
1 tbsp

Difficulty

easy

Nutrition per 650 g

Sodium 46898.6 mg

Protein 12.3 g

Calories 1949.4 kJ / 465.9 kcal

Fat 17.1 g

Fibre 26.9 g

Saturated Fat 2.7 g

Carbohydrates 71.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

We can Work Magic out of Simple Things 37 Recipes
International

You might also like...

Poached Eggs

15 min

Steamed chocolate flan cake

2 h 40 min

Rosé Cream Puff Pastry

3 h 30 min

Apple Onion Tea

15 min

Turmeric Green Tea

20 min

Spiralized Fruit Yogurt

No ratings

Creamy broccoli soup with crispy quinoa (Diabetes)

1 h 5 min

Korean Glass Noodles with Stir Fried Vegetables (TM5)

No ratings

Quinoa and Seitan Poke Bowl

1 h 40 min

Apple and Radish Juice

5 min

Rise and Shine Juice

10 min

Boosted Super Green Juice

10 min