Vegetable Stock Paste

4.9 150 valoración

Prep. 20min

Total 50min

500 g

Ingredientes

Parmesan cheese (opcional) cut in pieces (2 cm)
50 g
celery stalks cut in pieces
200 g
carrots cut in pieces
250 g
onions quartered
100 g
tomatoes cut in pieces
100 g
courgettes cut in pieces
150 g
fresh mushrooms
50 g
garlic clove
1
dried bay leaf (opcional)
1
fresh mixed herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley leaves only
4 sprigs
coarse sea salt (see tip)
120 g
dry white wine
30 g
olive oil
1 Tbsp

Dificultad

fácil

Inf. nutricional por 500 g

Proteína 28 g

Calorías 2226 kJ / 533 kcal

Grasa 29 g

Fibra 18.4 g

Carbohidratos 34 g

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