Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a stock pot, heat oil. add onion, celery, tomato, potato, turnip, and garlic. cook until vegetables are tender, about 10 minutes. add remaining ingredients. cover, bring to a boil, reduce heat, and simmer 1 hour. strain stock and discard the vegetables, bay leaf, and parsley. stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month.

Target recipe: in a stockpot over medium heat, melt the butter. add the onions and cook for 5 minutes, or until lightly browned. add leek, carrot, celery, mushrooms,potato, and 1/3 cup water of the water. cover and cook, for 5 minutes, or until vegetables are slightly tender. add the remaining 6 cups of water, the garlic, peppercorns, thyme, bay leaf, parsley, and salt. bring to a boil, reduce the heat to low, and simmer, uncovered for 2 hours. strain the stock through a fine-mesh sieve into a bowl and let cool. cover and refrigerate for up to 1 week or freeze up to 3 months.