🫙 From the Spice Rack
Baked Harvest Vegetables
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" slic...
maineasy
Ingredients5 items
Ingredients
- 4cup varietal non-sparkling white
- 3cup celery, cut into 1.5" slices
- 1/3cup water
- 5tbsp arrowroot
- 1/4cup fresh parsley, minced
Directions
- 1
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
- 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