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LOCATION: Recipes >> Vegetables >> Roasted Veggies 04

Print this Recipe    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

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