Vegetable Stock Paste

4.9 138 valoraciones
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

Inf. nutricional por 500 g

Calorías 533 kcal / 2226 kJ
Proteína 28 g
Grasa 29 g
Carbohidratos 34 g
Fibra 18.4 g

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