Baked harvest vegetables
6 servings
Ingredients
| Quantity | 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 |
Directions
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