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Vegetable stock paste
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- 50 g Parmesan cheese, cut in pieces (3 cm) (optional)
- 200 g celery stalks, cut in pieces
- 250 g carrots, cut in pieces
- 100 g onions, cut in halves
- 100 g tomatoes, cut in pieces
- 150 g courgettes, cut in pieces
- 1 garlic clove
- 50 g fresh mushrooms
- 1 dried bay leaf (optional)
- 6 sprigs mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
- 4 sprigs fresh parsley
- 120 g coarse salt
g dry white wine
or 30 g water
- 1 tbsp olive oil
- per 1 Complete recipe
- 2226 kJ / 533 kcal
- 28 g
- 34 g
- 29 g
- 18.4 g