Recipe - Baked Harvest Vegetables

4 cup Varietal nonsparkling white
or pink grape juice
3 cup Unpeeled yams cut into 1.5"
chunks
3 cup Unpeeled carrots, cut into
1.5" slices
3 cup Unpeeled parsnips, cut into
1.5" slices
3 cup Peeled onions, cut into 1.5"
wedges
2 cup Water
3 cup Celery, cut into 1.5" slices
1/3 cup Water
5 tablespoon Arrowroot
One fourth cup 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 One fourth cup fresh parsley, minced.

Yield: 68 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