Baked harvest vegetables

Yield: 6 servings

Measure Ingredient
4 cups Varietal non-sparkling white or pink grape juice
3 cups Unpeeled yams cut into 1.5\" chunks
3 cups Unpeeled carrots, cut into 1.5\" slices
3 cups Unpeeled parsnips, cut into 1.5\" slices
3 cups Peeled onions, cut into 1.5\" wedges
2 cups Water
3 cups Celery, cut into 1.5\" slices
⅓ cup Water
5 tablespoons Arrowroot
¼ cup Fresh parsley, minced

Preheat oven to 450 degrees.

Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.

Add the celery. Continue baking for 30 minutes more.

Remove from oven. Place pot on medium heat on stove and bring to a boil.

Mix the ⅓ cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat.

Garnish with ¼ cup fresh parsley, minced.

Yield: 6-8 servings

Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

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