2 cups carrots, diced
1 onion, diced
1 bunch celery, chopped
1 bunch fresh mushrooms, sliced
2 medium carrots, diced
1 bunch celery, chopped
1 small bay leaf
1 tablespoon molasses
1 tablespoon apple cider vinegar
1 tablespoon peanut oil
1 teaspoon salt
2 tablespoons cooking wine
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
Trim out the fat from carrots. Cut the carrots into 1/4 inch slices. Place the slices on the baking sheet. Flatten with a fork and press down lightly to flatten the sliced carrots. Set aside.
In a mixing bowl combine celery, mushrooms, carrots, celery slices and water. Mix well. Spread the carrot mixture over the vegetables.
Layer the carrot mixture over the vegetables. Spread the sauce over the vegetable mixture.
Bake carrots for 30 minutes in the preheated oven, stirring slightly. Remove from oven and sprinkle with pepper. Cover and let stand for 10 minutes.
Spoon marinated vegetables into the oven and mix well. Place a layer of the vegetables in the bottom of a roasting pan with the juice of the celery mixture and spoon the mixture over the vegetables. Place the roasting pan on a baking sheet and place a layer of creamed corn over the top of the vegetables and remaining vegetables. Place the cap and lid of the roasting pan onto the roasting pan. Place the roasting pan on a large, heavy metal baking sheet. Brush lightly with cooking wine and sprinkle with the marinated carrots.
Bake uncovered at 375 degrees F (190 degrees C) for 60 minutes, or until tender. Serve hot.