This vegetable stock is not unlike Jus Rôti (page 163) but without the meat—the roasting step adds a layer of flavor that is a welcome addition to otherwise one-dimensional vegetable stocks. Although this is hardly a bare-bones stock, the addition of mushrooms or more root vegetables (especially parsnips) will give it even more oomph.

　　

Ingredients

makes 1 gallon

　　5 tablespoons extra virgin olive oil

　　3 leeks, both white and green parts, cut in half lengthwise and well rinsed, or 3 large onions, quartered

　　5 carrots, cut in half

　　3 celery stalks, cut in half

　　3 potatoes, peeled or well washed and quartered

　　7 garlic cloves or 4 shallots

　　12 fresh parsley sprigs

　　4 fresh thyme sprigs

　　10 peppercorns

　　1/2 cup dry white wine

　　Salt to taste

　　

Step 1

Preheat the oven to 400°F. Put the olive oil in a large roasting pan and add the leeks, carrots, celery, potatoes, and garlic; toss well to coat the vegetables with the oil and put the pan in the oven.

　　

Step 2

Roast, shaking the pan occasionally and turning the vegetables over once or twice, until everything is nicely browned, about 45 minutes.

　　

Step 3

Use a slotted spoon to scoop all the vegetables into a stockpot; add the remaining ingredients except salt and 3 quarts water. Set over high heat.

　　

Step 4

Put the roasting pan over a burner set to high and add about 1 quart water, depending on the depth of the pan. Bring it to a boil and cook, scraping off all the bits of food that have stuck to the bottom. Pour this mixture into the stockpot, then bring to a boil. Partially cover and adjust the heat so the mixture sends up a few bubbles at a time. Cook until the vegetables are very soft, 30 to 45 minutes.

　　

Step 5

Strain, pressing on the vegetables to extract as much juice as possible. Taste and add salt if necessary. Use, refrigerate for 4 to 5 days (longer if you boil it every third day, which will prevent spoiling), or freeze.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.