3 medium carrots, quartered
3 medium onions, quartered
1 medium onion, chopped
2 medium carrots, quartered
6 cloves garlic, minced
1 tablespoon salt
1 teaspoon ground black pepper
2 teaspoons dried sage
1 1/2 cups water
2 teaspoons vegetable oil
2 teaspoons dried oregano
2 1/2 cups water
1/2 teaspoon dried tarragon
Layer carrots, onions, and carrots quartered. Heat oil in a large skillet, add salt, pepper, sage, water, oil, oregano, and tarragon. Cover, and cook for 30 minutes to 1 hour, stirring occasionally. Pour filling mixture into skillet. Stir, and simmer over low heat, stirring occasionally, until thickened.