Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: wash all the vegetables well, especially the leek. cut the celery, leek, squash, and carrots into chunks about 2 inches long. put all the ingredients in a big pot. bring the stock to a boil, then reduce to a simmer. skim off and discard any sediment that foams to the top. cover and cook for 30 minutes or longer, (the longer, the stonger). discard the vegetables, strain the stock through a cheesecloth and freeze for up to 4 months.

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.