Title: Baked Harvest Vegetables
Yield: 6 Servings
4 c Varietal non-sparkling white
-or pink grape juice
3 c Unpeeled yams cut into 1.5″
3 c Unpeeled carrots, cut into
3 c Unpeeled parsnips, cut into
3 c Peeled onions, cut into 1.5″
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
From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini