| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
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
From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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