Baked harvest vegetables

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Recipe by: norhÈne

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Varietal non-sparkling white
-or pink grape juice
3 c Unpeeled yams cut into 1.5"
-chunks
3 c Unpeeled carrots, cut into
-1.5" slices
3 c Unpeeled parsnips, cut into
-1.5" slices
3 c Peeled onions, cut into 1.5"
-wedges
2 c Water
3 c Celery, cut into 1.5" slices
1/3 c Water
5 tb Arrowroot
1/4 c 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 1/3 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 1/4 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