Guest guest Posted August 29, 2007 Report Share Posted August 29, 2007 Baked Harvest Vegetables 4 cups varietal non-sparkling white wine or pink grape juice 3 cups unpeeled yams cut into 1½-inch chunks 3 cups carrots, cut into 1½-inch slices 3 cups parsnips, cut into 1½-inch slices 3 cups onions, cut into 1½-inch wedges 2 cups water 3 cups celery, cut into 1½-inch slices 1/3 cup water 5 Tbsp. arrowroot ¼ cup fresh parsley, minced Preheat oven to 450 degrees F. 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 celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix 1/3 cup water and arrowroot together until smooth. Pour into vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with fresh parsley Jenn B aka Mom2Sam and Tiny 1Recipes_Galore2007 Make_it_Ethnic_Recipes NEW GROUP Check them out Quote Link to comment Share on other sites More sharing options...
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