 |
|
|
|
 |
|
 |
| |
| Home -> [Baked, Diabetic, Entrees, Vegetables, Vegetarian] -> [Baked harvest vegetables Recipe] |
Baked harvest vegetables
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Baked, Diabetic, Entrees, Vegetables, Vegetarian |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 4
| cup | Varietal non-sparkling 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
| tbsp | Arrowroot | | 1/4
| cup | Fresh parsley, minced |
|
Procedures:
| 1 | Preheat oven to 450 degrees. | | 2 | Place the first 6 ingredients into a stainless steel or cast iron pot. | | 3 | Cover with a tight fitting lid and bake for 60 minutes. | | 4 | Add the celery. | | 5 | Continue baking for 30 minutes more. | | 6 | Remove from oven. | | 7 | Place pot on medium heat on stove and bring to a boil. | | 8 | Mix the 1/3 cup water and arrowroot together until smooth. | | 9 | Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. | | 10 | Remove from heat. | | 11 | Garnish with ?cup fresh parsley, minced. | | 12 | 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 foundatio |
|
|
|
|
|
|
|
|
|
|
