LOCATION: Recipes >> Vegetables >> Roasted Veggies 04
|
 |
|
Roasted Veggies 04
|
|
|
|
Baked Harvest Vegetables
Yield: 6 servings
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
1/3 cup water
5 Tbsp arrowroot
1/4 cup fresh parsley, minced
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
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
