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Measurements

Baked Harvest Vegetables - vegan

Yield: 6-8 servings

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.


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