Baked Harvest Vegetables

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 cups non-sparkling wine or 4 cups pink grape juice
• 3 cups unpeeled yams, cut into 1 1/2 inch chunks
• 3 cups carrots, cut into 1 1/2 inch slices
• 3 cups parsnips, cut into 1 1/2 inch slices
• 3 cups onions, cut into 1 1/2 inch wedges
• 2 cups water
• 3 cups celery, cut into 1 1/2 inch slices
• 1/3 cup water
• 5 tablespoons arrowroot
• 1/4 cup fresh parsley, minced

Recipe

• 1 preheat oven to 450 degrees.
• 2 place the first 6 ingredients into a stainless steel or cast iron pot.
• 3 cover with a tight fitting lid and bake for 60 minutes.
• 4 add celery.
• 5 continue baking for 30 minutes more.
• 6 remove from oven.
• 7 place pot on medium heat on stove and bring to a boil.
• 8 mix 1/3 cup water and arrowroot together until smooth.
• 9 pour into vegetable mixture, stirring constantly until it thickens and becomes clear.
• 10 remove from heat.
• 11 garnish with fresh parsley.