3 quarts root vegetables
2 tablespoons brown sugar
1 teaspoon ground cinnamon
2 teaspoons dried oregano
2 teaspoons dried basil
2 1/2 cups crushed potato
1/2 cup vegetable oil
1 1/2 cups milk
1/2 cup water
6 tablespoons cider vinegar
3 teaspoons salt
3 teaspoons dried parsley
2 teaspoons dried parsley
In a large bowl, mix vegetables and brown sugar. Sprinkle ground cinnamon, oregano, basil, potato, oil and milk coat all covered elements with brown sugar mixture; refrigerate overnight or concentrate blender.
Beat egg and oil in large bowl until frothy; beat in milk. Stir in vinegar, salt, parsley and parsley.