A recipe for Baked Harvest Vegetables. Follow the simple recipe instructions for Baked Harvest Vegetables shared by other home cooking experts.
Ingredients
4 c. Varietal non-sparkling white -or pink grape juice3 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 Tbs. Arrowroot
1/4 c. 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 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
