Title: Baked Harvest Vegetables
Categories: Vegetarian
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
Preh	eat	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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