Baked Harvest Vegetables Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Vegetarian