Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 400 degrees. rough chop mushrooms, celery, turnip, tomato and garlic. put in heavy stock pot with water, bay leaf and peppercorns. cut onions, carrots and fennel into half-inch dice. toss veggies with olive oil and spread on cookie sheet. roast in 400 degree oven until they begin to caramelize, approximately 22-25 minutes. remove veggies from oven and add to stock pot. bring to a boil. simmer very slowly for 8-12 hours. i place on wood-stove for the rest of the day. strain out solids from stock. should yield 2 quarts.

Target recipe: saute the chopped onions in a skillet until they are all brown and almost black. although you may vary the vegetable ingredients to taste, i strongly recommend that you do not omit the browned onions or the parsnip. in a crockpot, combine vegetables and water. bring to a simmer, skimming foam from surface. add parsley, bay leaves, and peppercorns. cook on low for about 3 hours and check it periodically, adding more water as necessary to keep ingredients covered. taste the stock and continue cooking, if desired  the longer it cooks, the stronger the flavour will be. strain stock through a fine sieve. stock keeps 3 days in the refrigerator or 1 month if frozen.