Allergen-friendly Vegetable Stock Paste

4.0 4 évaluations

Préparation 20min

Total 50min

500 g

Ingrédients

carrots cut in pieces
300 g
onions quartered
150 g
tomatoes cut in pieces
150 g
courgettes cut in pieces
200 g
fresh mushrooms
50 g
garlic clove
1
dried bay leaf (optionnel)
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
olive oil
1 Tbsp

Niveau

facile

Infos nut. par 500 g

Sodium 46781.1 mg

Protides 12.8 g

Calories 1953.1 kJ / 466.8 kcal

Lipides 17 g

Fibre 27.1 g

Graisses saturées 2.7 g

Glucides 77.7 g

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