Basics
Vegetable Stock Paste
The salt in this recipe is used as the preserving agent. When mixed with water, the stock does not taste too salty. If you wish to decrease the salt in the recipe, you must store the stock paste in the freezer.
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 50 min
- Total
- 50 min
- Yield
- 500 g
Recipe labels
Choose a label to find similar recipes.
- Category
- Basics
- Time
- Medium
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- Rating
- Proven favourite
- celery stalks
- 200 g
- carrots
- 250 g
- onions
- 100 g
- tomatoes
- 100 g
- courgettes
- 150 g
- fresh mushrooms
- 50 g
- garlic
- 1 cloves
- fresh mixed herbs
- 6 sprigs
- fresh parsley
- 4 sprigs
- coarse sea salt
- 120 g
- dry white wine
- 30 g
- olive oil
- 1 tbsp
Nutritionper portion
Recipe total uses the original yield. Choose Custom to change portions.
- Protein
- 28 g
- Energy
- 2,230.1 kJ
- Calories
- 533 kcal
- Fat
- 29 g
- Fibre
- 18.4 g
- Carbohydrates
- 34 g
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