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Add a photoServings: 6
Ingredients
- 4 c. Varietal non-sparkling white or possibly 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" slices
- 3 c. Peeled onions, cut into 1.5" wedges
- 2 c. Water
- 3 c. Celery, cut into 1.5" slices
- 1/3 c. Water
- 5 Tbsp. Arrowroot
- 1/4 c. Fresh parsley, chopped Preheat oven to 450 degrees.
Directions
- Place the first 6 ingredients into a stainless steel or possibly cast iron pot. Cover with a tight fitting lid and bake for 60 min.
- Add in the celery. Continue baking for 30 min more.
- Remove from oven. Place pot on medium heat on stove and bring to a boil.
- Mix the 1/3 c. water and arrowroot together till smooth. Pour into the vegetable mix, stirring constantly till it thickens and becomes clear. Remove from heat.
- Garnish with 1/4 c. fresh parsley, chopped.
- Yield: 6-8 servings
- Foundation
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 6 servings | |
| Calories 182 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 96mg | 4% |
| Potassium 1180mg | 34% |
| Total Carbs 42.53g | 11% |
| Dietary Fiber 9.1g | 30% |
| Sugars 9.63g | 6% |
| Protein 3.59g | 6% |
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