Baked Harvest Vegetables

120 minutes Prep: 30 minutes Cook: 90 minutes

207 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	cups	white grape juice	or pink
3	cups	sweet potatoes, or yams	unpeeled, cut into 1.5" chunks
3	cups	carrots	unpeeled, cut into 1.5" slices
3	cups	parsnips	unpeeled, cut into 1.5" slices
3	cups	onions	peeled, cut into 1.5" wedges
2	cups	water
3	cups	celery	cut into 1.5" slices
1/3	cup	water
5	tablespoons	arrowroot flour
1/4	cup	parsley leaves	fresh, 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

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Nutrition Facts

Serving Size 432g

Amount per Serving

Calories 207 3% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 131mg	5%
Total Carbohydrate 48.0g	16%
Dietary Fiber 9.0g	36%
Sugars 16.0g
Protein 4.0g	9%

Vitamin A	598%		Vitamin C	65%
Calcium	12%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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