Baked Harvest Vegetables


Photo: flickr user faeryboots
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Ingredients

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
cup Water
5 tablespoons Arrowroot
1/4 cup Fresh parsley, minced
Preheat oven to 450 degrees.

Preparation

1
Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.
2
Add the celery. Continue baking for 30 minutes more.
3
Remove from oven. Place pot on medium heat on stove and bring to a boil.
4
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.
5
Garnish with 1/4 cup fresh parsley, minced.

Tools

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Tags:

vegan
Vegetarian
vegetable

Yield:

8.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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