Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: heat 1/3 cup oil in a dutch oven. add onions and saute over medium heat for 2 minutes. add fennel bulb and saute for 5 minutes, or until soft. add potatoes and saute for 4 minutes more. add peas, carrots, fennel seeds, salt, pepper and 1 1/2 cups water. bring to a boil, reduce heat to low, cover and simmer for 15 minutes. add remaining water, lemon juice, remaining oil and 1/4 cup dill. stir well. simmer for 10 minutes more, or until vegetables are tender. sprinkle with remaining dill. serve warm or at room temperature.

Target recipe: scrub and coarsley chop carrots, turnip, celery, peel and chop onions. melt butter in 8-quart pan over medium heat. add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). add water, salt, parsley, bay leaf, and thyme leaves. cover and bring to a boil. reduce heat and simmer for 1-1/2 hours. strain and discard vegetables. you can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. you can freeze extra stock for future use.