Vegetable Stock Paste

5.0 2 ratings

Prep. 20min

Total 45min

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

Fiber 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®.

Sign up for free More information

Also featured in

We can Work Magic out of Simple Things 37 Recipes
International

You might also like...

Homemade Soy Milk

30min

Double Vanilla Ice Cream

12 h

Artisan Bread (Betty)

4 h 35min

Bubur Pulut Hitam (Black Glutinous Rice Porridge)

13 h 10min

Gluten free bread rolls

2 h 30min

Dairy-free Coconut Ice Cream

10 h 30min

Lemon Caper Aioli

10min

Aji Verde Sauce

10min

Chunky Guacamole

10min

Boiled Egg Mode

20min

Lemonade

5min

Blueberry Jam

45min

Show all

Show all