Baked harvest vegetables
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Baked harvest vegetables
  Vegetables    Vegetarian    Vegan  
Last updated 6/12/2012 1:02:14 AM. Recipe ID 25739. Report a problem with this recipe.
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      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"
           -chunks
      3 c  Unpeeled carrots, cut into
           -1.5" slices
      3 c  Unpeeled parsnips, cut into
           -1.5" slices
      3 c  Peeled onions, cut into 1.5"
           -wedges
      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
 




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Recipe ID 25739 (Apr 03, 2005)

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