
Dispositivos e acessórios
Vegetable stock paste
Preparação 10min
Total 30min
800 g
Ingredientes
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celery stalks trimmed, cut into pieces200 g
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carrots cut into pieces2
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brown onion cut into halves1
-
fresh tomato cut into halves1
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zucchini cut into pieces1
-
garlic cloves2
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dried bay leaf (optional)1
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fresh basil leaves only1 - 2 sprigs
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fresh sage leaves only1 - 2 sprigs
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fresh rosemary leaves only1 - 2 sprigs
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fresh flat-leaf parsley leaves only8 sprigs
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rock salt150 g
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olive oil1 tbsp
Nutrição por 20 g
Energia
9 kcal /
37.8 kJ
Proteína
0.2 g
Gordura
0.4 g
Hidratos de carbono
1.3 g
Fibra
0.4 g
Gordura saturada
0.1 g
Sódio
1460.4 mg