Baked Harvest Vegetables

Description
.

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

Directions
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 ¼ cup fresh parsley, minced.