Baked Harvest Vegetables
Yield
6 servingsPrep
30 minCook
90 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | cup | water |
|
| 5 | tablespoons | arrowroot flour |
|
| ¼ | cup |
parsley leaves
fresh, minced |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
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
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