Baked harvest vegetables

"Discover how to cook this vegetarian recipe. Vegetarian recipe for free. Delicious healthy recipe. Vegetarian recipe, cooking tips and food recipe. Easy and quick vegetarian recipe!"
Recipe by: norhÈne

Rate this recipe (13 votes)

794 people have saved this recipe

click for zoom

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