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Baked Harvest Vegetables

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Description Edit


Ingredients Edit

  • 4 cup Varietal non-sparkling white
  • -or pink grape juice
  • 3 cup Unpeeled yams cut into 1.5"
  • -chunks
  • 3 cup Unpeeled carrots, cut into
  • -1.5" slices
  • 3 cup Unpeeled parsnips, cut into
  • -1.5" slices
  • 3 cup Peeled onions, cut into 1.5"
  • -wedges
  • 2 cup water
  • 3 cup celery, cut into 1.5" slices
  • 1/3 cup water
  • 5 tbsp arrowroot
  • 1/4 cup Fresh parsley, minced

Directions Edit

1 Preheat oven to 450 degrees.

2 Place the first 6 ingredients into a stainless steel or cast iron pot.

3 Cover with a tight fitting lid and bake for 60 minutes.

4 Add the celery.

5 Continue baking for 30 minutes more.

6 Remove from oven.

7 Place pot on medium heat on stove and bring to a boil.

8 Mix the 1/3 cup water and arrowroot together until smooth.

9 Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear.

10 Remove from heat.

11 Garnish with ¼ cup fresh parsley, minced.

Other Links Edit

See also Edit

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