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Baked Harvest Vegetables

 

47

Yield

6

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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
cup water
5 tablespoons arrowroot flour
¼ 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 ⅓ 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 ¼ cup fresh parsley, minced.

Yield: 6 to 8 servings

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 2073% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 131mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 9g 36%
Sugars g
Protein 9g
Vitamin A 598% Vitamin C 65%
Calcium 12% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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