Devices & Accessories
Vegetable stock paste
Prep. 20min
Total 50min
1 bottle
Ingredients
-
Parmesan cheese (optional) cut into pieces (3 cm)50 g
-
celery stalks cut into pieces200 g
-
carrots cut into pieces250 g
-
onions cut into halves100 g
-
tomatoes cut into pieces100 g
-
courgettes cut into pieces150 g
-
garlic clove1
-
fresh mushrooms50 g
-
dried bay leaf (optional)1
-
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only6 sprigs
-
fresh parsley4 sprigs
-
coarse salt120 g
-
water30 g
-
olive oil1 tbsp
Difficulty
easy
Nutrition per 1 bottle
Protein
28 g
Calories
2226 kJ /
533 kcal
Fat
29 g
Fiber
18.4 g
Carbohydrates
34 g
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The Basic Cookbook
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