Baked harvest vegetables
Vegetables Vegetarian Vegan
Last updated 6/12/2012 1:02:14 AM. Recipe ID 25739. Report a problem with this recipe.
Title: Baked harvest vegetables
Categories: Vegetarian, Vegan, Main dish, No fat
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
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
From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta
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