For true vegetarian soups, stews, and other dishes (such as risotto), vegetable stock is a flavorful alternative to water and meat-based stocks. Some recipes call for the vegetables in the mirepoix to be added to the simmering liquid without first cooking; others call for them to be sweated first, without browning. In this recipe, the vegetables are lightly browned to give the stock intense flavor. The resulting richness and complexity are particularly important when there is no base of flavor provided by chicken, beef, or fish. You can vary the flavor by increasing the amount of garlic, replacing the carrots with parsnips, or changing some of the fresh herbs for others. Or add any of the following: dried mushrooms, such as porcini or shiitake (no more than two or three, since they can be overpowering), a few corncobs, some chopped tomato (seeded, if desired), or thinly sliced leeks. If the stock will be used to make Italian dishes, add a rind of Parmigiano-Reggiano cheese once the water has been added. If making a vegetarian dish with other vegetables, use the scraps to flavor the stock, such as beet greens for beet risotto. But be careful to avoid adding anything that is less than fresh or that has too strong a flavor, such as most cruciferous vegetables (including broccoli, cauliflower, and cabbage).

　　

Ingredients

Makes about 2 quarts

　　3 tablespoons olive oil

　　1 large onion, peeled, half coarsely chopped, the other half kept whole

　　2 large celery stalks, cut into 1/2-inch pieces

　　2 medium carrots, peeled and cut into 1/2-inch pieces

　　2 garlic cloves, thinly sliced

　　8 sprigs flat-leaf parsley

　　8 sprigs basil

　　4 sprigs thyme

　　1 dried bay leaf

　　1/4 teaspoon whole black peppercorns

　　Coarse salt and freshly ground pepper

　　

Step 1

Brown vegetables Heat the oil in a medium stockpot over medium until hot but not smoking. Add chopped onion and cook, stirring often, until beginning to brown, 10 to 15 minutes. Add celery, carrots, and garlic; cook, stirring occasionally, until vegetables are tender and lightly browned, about 10 minutes.

　　

Step 2

Make stock Pour in enough water to cover vegetables by 1 inch (8 to 10 cups) and add the herbs, peppercorns, and remaining onion half. Season with salt and pepper and bring to a boil. Reduce heat to a gentle simmer and cook (uncovered) 1 hour.

　　

Step 3

Strain stock Pour stock through a fine sieve into a large bowl or another pot, pressing on vegetables to extract as much flavorful liquid as possible. Discard solids. If not using immediately, cool in an ice-water bath before transferring to airtight containers. Vegetable stock can be refrigerated for up to 2 days or frozen for up to 3 months; thaw completely before using.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.