Recipe for Baked Harvest Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
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 tbl Arrowroot
1/4 cup Fresh parsley, minced
Instructions:
Instructions: 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 1/4 cup fresh parsley, minced.

Yield: 6-8 servings

Foundation

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