SAMHUINN: Baked Harvest Vegetables
4 cups white or red grape juice
3 cups unpeeled yams cut into 1.5″ chunks
3 cups unpeeled carrots, cut into 1.5″ slices
3 cups unpeeled parsnips, cut into 1.5″ slices
3 cups peeled onions, cut into 1.5″ wedges
2 cups water
3 cups celery, cut into 1.5″ slices
1/3 cup water
5 Tbsp arrowroot
1/4 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 1/4 cup fresh parsley, minced. Yield: 6-8 servings
SOURCE: unknown
