2 tablespoons vegetable oil
1 cup carrots, crushed
1 cup celery, crushed
1 cup potatoes, peeled and diced
1 cup chopped onion
1 cup cooked, cubed tomatoes
3 tablespoons white wine
3 tablespoons brown sugar
2 tablespoons Corningers' salt
1 tablespoon Worcestershire sauce
1 tablespoon dried minced onion
1 tablespoon butter
1 teaspoon butter
1 teaspoon lemon zest
Heat oil in a large skillet over medium heat. Saute carrots and celery until tender, about 20 minutes. Stir in potatoes and onion. Stir in tomatoes and wine. Reduce heat to medium. Cover, cover skillet, and cook for 4 to 5 minutes. Remove cover, and stir in brown sugar, Corningers' salt, Worcestershire sauce, and onion until all are well coated. Cook over medium heat, stirring constantly, for 2 minutes. Stir in butter and lemon zest. Bring to a full boil and cook briefly. Stir in lemon zest. Reduce heat to low (250 degrees F/125 degrees C). Bring to a full boil and cook for 1 minute. Reduce heat to low (150 degrees F/75 degrees C).
When vegetables are tender, cook and stir another 15 minutes; stirring occasionally.