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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