Ingredients
- 5 arrowroot
- 1 1/2 chunks
- 1,000 gr varietal non sparkling (white)
- 550 ml water
- 400 gr unpeeled parsnips
- 375 gr unpeeled carrots
- 350 gr onions (peeled)
- 300 gr celery
- 290 gr unpeeled yams (cut into)
- 7 gr parsley (fresh)
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 one third 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 quarter cup fresh parsley, minced. Yield: 6-8 servings Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation