Vegetable stock paste

Vegetable stock paste

4.8 13 évaluations

Préparation 20min

Total 50min

1 bottle

Ingrédients

Parmesan cheese (optionnel) cut into pieces (3 cm)
50 g
celery stalks cut into pieces
200 g
carrots cut into pieces
250 g
onions cut into halves
100 g
tomatoes cut into pieces
100 g
courgettes cut into 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
water
30 g
olive oil
1 tbsp

Niveau

facile

Infos nut. par 1 bottle

Protides 28 g

Calories 2226 kJ / 533 kcal

Lipides 29 g

Fibre 18.4 g

Glucides 34 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

The Basic Cookbook 151 Recettes
International

Vous pourriez aussi aimer...

Cannelloni with artichoke filling and tomato sauce

1h 35min

Crispy flatbread with halloumi & ribbon veggies (Thermomix® Spiralizer, TM5)

1h 30min

Meatballs with tomato sauce

45min

Russian beetroot salad

1h 10min

Slow Cooked Beets (Metric)

40min

Brandy custard (TM6)

15min

Chopped vegetable salad

10min

Steamed Apricots with Cardamom Syrup

40min

Plum slice

1h 30min

Pumpkin risotto with bacon

25min

Beetroot salad

10min

Béchamel sauce

15min