Baked Harvest Vegetables
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 cups Varietal non-sparkling white or pink grape juice
3 cups Unpeeled yams cut into 1.5" chunks
3 cups Unpeeled carrots, cut into 1.5" slices
3 cups Unpeeled parsnips, cut into 1.5" slices
3 cups Peeled onions, cut into 1.5" wedges
2 cups Water
3 cups Celery, cut into 1.5" slices
 cup Water
5 tablespoons Arrowroot
1/4 cup Fresh parsley, minced
Preheat oven to 450 degrees.

Preparation

1 Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. 2 Add the celery. Continue baking for 30 minutes more. 3 Remove from oven. Place pot on medium heat on stove and bring to a boil. 4 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. 5 Garnish with 1/4 cup fresh parsley, minced.