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Ingredients Jump to Instructions ↓

  1. Baked Harvest Vegetables

  2. Yield: 6 servings

  3. 4 cups varietal non-sparkling white or pink grape juice

  4. 3 cups unpeeled yams cut into 1 1/2" chunks

  5. 3 cups unpeeled carrots, cut into 3 cups unpeeled parsnips, cut into 3 cups peeled onions, cut into 1 1/2" wedges

  6. 2 cups water

  7. 3 cups celery, cut into 1 1/2" slices

  8. 1/3 cup water

  9. 5 Tbsp arrowroot

  10. 1/4 cup fresh parsley, minced

  11. 450 degrees. Place the first

  12. 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid

  13. 60 minutes. Add the celery. Continue baking for minutes more. Remove from oven. Place pot on medium heat on stove

  14. and bring to a boil. Mix the 1/3 cup water and arrowroot together

  15. until smooth. Pour into the vegetable mixture, stirring constantly

  16. until it thickens and becomes clear. Remove from heat. Garnish with

  17. 1/4 cup fresh parsley, minced. Yield:

  18. 6-8 servings

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