Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut the carrots into rounds and both the celery and onions into bite size pieces. fry these in a pan with the olive oil and spices until the onions turn opaque. add the water and get to a rolling boil. boil until the vegetables are soft, about 20 minutes. strain out the vegetables in a large grate strainer to keep the spices in the stock. discard vegetables.

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.