Baked Harvest Vegetables

• 4 cups grape juice Varietal non-sparkling white or pink
• 3 cups yams Unpeeled, cut into 1.5" chunks
• 3 cups carrots Unpeeled, cut into 1.5" slices
• 3 cups parsnips Unpeeled, cut into 1.5" slices
• 3 cups onions Peeled, cut into 1.5" wedges
• 2 cups water
• 3 cups celery cut into 1.5" slices
• 1 cup water
• 5 tablespoons arrowroot
• 1/4 cup fresh parsley minced

1. Preheat oven to 450 degrees.
2. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes.
3. Add the celery. Continue baking for 30 minutes more.
4. Remove from oven. Place pot on medium heat on stove and bring to a boil.
5. 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.
6. Garnish with 1/4 cup fresh parsley, minced.

grape juice varietal, yams, carrots, parsnips, onions, water, celery, water, arrowroot, parsley

Taken from www.yummly.com/recipe/Baked-Harvest-Vegetables-1646570 (may not work)