Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: peel and roughly chop all the vegetables. place in a large pan and add enough cold water to cover. add the herbs and spices. cover the surface with a piece of greaseproof paper and bring to the boil over a medium heat. reduce the heat and simmer gently for about 20 minutes. remove from the heat and allow to cool, then cover with cling film and leave to infuse in the fridge overnight.

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.