4 cup Varietal non-sparkling white or pink grape juice
3 cup Unpeeled yams cut into 1.5 inch chunks
3 cup Unpeeled carrots, cut into 1.5 inch slices
3 cup Unpeeled parsnips, cut into 1.5 inch slices
3 cup Peeled onions, cut into 1.5 inch wedges
2 cup Water
3 cup Celery, cut into 1.5 inch slices
1/3 cup Water
5 tablespoon Arrowroot
1/4 cup Fresh parsley, minced
Yield: 6 servings
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 1/4 cup fresh parsley, minced.
Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol