Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Low Fat Baked Harvest Vegetables (Vegan)
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
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
