Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: notes: use only white part of leeks. split lenghtwise, rinse and chop. wrap the bouquet garni in cheesecloth and tie with string. note you can use other herbs but make sure they compliment what you plan to use this inches. over medium high heat, saute the vegetables in butter until soft but not brown. about 4 minutes. add the water and bring to a boil. add the garni and simmer uncovered for 2 hours. remove from heat and let rest 10 minutes. strain though a strainer lined with several layers of cheesecloth. discard solids. cool to room temperature store, covered in refrigerator. use within 24 hours. does not freeze well.