• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Baked Harvest Vegetables

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 4 c Varietal non-sparkling white
  • -or pink grape juice
  • 3 c Unpeeled yams cut into 1.5"
  • -chunks
  • 3 c Unpeeled carrots, cut into
  • -1.5" slices
  • 3 c Unpeeled parsnips, cut into
  • -1.5" slices
  • 3 c Peeled onions, cut into 1.5"
  • -wedges
  • 2 c Water
  • 3 c Celery, cut into 1.5" slices
  • 1/3 c Water
  • 5 tb Arrowroot
  • 1/4 c 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

Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

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