Baked harvest vegetables

 
                          BAKED HARVEST VEGETABLES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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