Baked Harvest Vegetables

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
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 ¼ cup fresh parsley, minced. 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