Description[]
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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.