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| RECIPE FOR BAKED HARVEST VEGETABLES |
Title: Baked Harvest Vegetables
Category: Vegetarian Entree Low Cal-fat
Serves: 6
Ingredients:
| 4.00 | c | Varietal non-sparkling white | | | -or pink grape juice | | 3.00 | c | Unpeeled yams cut into 1.5" | | | -chunks | | 3.00 | c | Unpeeled carrots, cut into | | | -1.5" slices | | 3.00 | c | Unpeeled parsnips, cut into | | | -1.5" slices | | 3.00 | c | Peeled onions, cut into 1.5" | | | -wedges | | 2.00 | c | Water | | 3.00 | c | Celery, cut into 1.5" slices | | 0.33 | c | Water | | 5.00 | tb | Arrowroot | | 0.25 | c | Fresh parsley, minced |
Instructions:
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 Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol
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