Baked Harvest Vegetables Recipe

• 4 c. Varietal non-sparkling white or possibly 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 Tbsp. Arrowroot
• 1/4 c. Fresh parsley, chopped Preheat oven to 450 degrees.

1. Place the first 6 ingredients into a stainless steel or possibly cast iron pot.
2. Cover with a tight fitting lid and bake for 60 min.
3. Add in the celery.
4. Continue baking for 30 min more.
5. Remove from oven.
6. Place pot on medium heat on stove and bring to a boil.
7. Mix the 1/3 c. water and arrowroot together till smooth.
8. Pour into the vegetable mix, stirring constantly till it thickens and becomes clear.
9. Remove from heat.
10. Garnish with 1/4 c. fresh parsley, chopped.
11. Yield: 6-8 servings
12. Foundation

varietal nonsparkling, yams, carrots, parsnips, onions, water, celery, water, arrowroot, fresh parsley

Taken from cookeatshare.com/recipes/baked-harvest-vegetables-74887 (may not work)