Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Yam | not in our table | 0 |
| Water | not in our table | 0 |
| Arrowroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cup varietal non-sparkling white
- -or pink grape juice
- 3 cup unpeeled yams cut into 1.5"
- -chunks
- 3 cup unpeeled carrots, cut into
- -1.5" slices
- 3 cup unpeeled parsnips, cut into
- -1.5" slices
- 3 cup peeled onions, cut into 1.5"
- -wedges
- 2 cup water
- 3 cup celery, cut into 1.5" 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 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 ¼ 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 foundatio