Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place all the ingredients in a large saucepan and bring it to a boil. lower the heat, simmer and cook uncovered for 30 minutes. strain through a fine metal sieve and cool. this makes about 9-10 cups of vegetable stock, which can be kept in the fridge and used when needed.

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.