Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 415 f, (210 c) heat oil in a large baking dish. add the onions, carrots, parsnips and toss to coat in oil. bake for 30 minutes. transfer baked vegetables to large heavy-based pan. add celery, bay leaves and bouquet garni, the peppercorns, and the water. bring to boil, reduce heat and simmer, uncovored, for about an hour, until the liquid is reduced to half. strain liquid through a large sieve lined with cheesecloth. discard vegetables. allow to cool. refridgerate. remove the fat that has settled on the top.

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.