Vegetable Stock Paste

4.9 293 évaluations

Prép. 20min

Total 45min

650 g

Ingrédients

Parmesan cheese (optionnel) cut in pieces (3 cm)
50 g
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
courgettes cut in pieces
150 g
garlic clove
1
fresh mushrooms
50 g
dried bay leaf (optionnel)
1
mixed fresh herbs (e.g. basil, sage, rosemary), leaves only
6 sprigs
fresh parsley
4 sprigs
coarse salt
120 g
dry white wine
30 g
30 g water
olive oil
1 tbsp

Niveau

facile

Infos nut. par 650 g

Sodium 46898.6 mg

Protides 12.3 g

Calories 1949.4 kJ / 465.9 kcal

Lipides 17.1 g

Fibre 26.9 g

Graisses saturées 2.7 g

Glucides 71.6 g

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Également présenté dans

The Basic Cookbook 174 Recettes
Suisse

The Basic Cookbook 133 Recettes
International

The Basic Cookbook 133 Recettes
International

The Basic Cookbook 131 Recettes
Canada

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