Baked Harvest Vegetables Recipe

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Ingredients:

Serving

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 tbsp arrowroot
1/4 cup fresh parsley, minced

Directions:

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 celery.
Continue baking for 30 minutes more.
Remove from oven.
Place pot on medium heat on stove and bring to a boil.
Mix 1/3 cup water and arrowroot together until smooth.
Pour into vegetable mixture, stirring constantly until it thickens and becomes clear.
Remove from heat.
Garnish with fresh parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	340.26 Kcal (1425 kJ)
Calories from fat	0.34 Kcal
		% Daily Value*
Total Fat	0.04g	0%
Sodium	148.92mg	6%
Potassium	1116.79mg	24%
Total Carbs	44.44g	15%
Sugars	16.14g	65%
Dietary Fiber	11.99g	48%
Protein	6.77g	14%
Vitamin C	38.6mg	64%
Vitamin A	1mg	32%
Iron	1.4mg	8%
Calcium	145mg	15%

Amount Per 100 g
Calories	43.66 Kcal (183 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	19.11mg	6%
Potassium	143.31mg	24%
Total Carbs	5.7g	15%
Sugars	2.07g	65%
Dietary Fiber	1.54g	48%
Protein	0.87g	14%
Vitamin C	4.9mg	64%
Vitamin A	0.1mg	32%
Iron	0.2mg	8%
Calcium	18.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6

Points
4

PointsPlus

Good Points

fat free,
saturated fat free,
very low sodium,
cholesterol free

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