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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
4 cups non-sparkling white wine or 4 cups pink grape juice |
3 cups unpeeled yams, cut into 1 1/2 inch chunks |
3 cups carrots, cut into 1 1/2 inch slices |
3 cups parsnips, cut into 1 1/2 inch slices |
3 cups onions, cut into 1 1/2 inch wedges |
2 cups water |
3 cups celery, cut into 1 1/2 inch slices |
1/3 cup water |
5 tablespoons 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 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 1/3 cup water and arrowroot together until smooth.
9. Pour into vegetable mixture, stirring constantly until it thickens and becomes clear.
10. Remove from heat.
11. Garnish with fresh parsley.
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