3 carrots, sliced
4 large potatoes, peeled and quartered
3 slices bacon
1/2 teaspoon olive oil
1 small onion, sliced into 1/3 inch rings
1 large tomato, sliced into thin rings
3/4 cup olive oil
1 cup white wine
1 1/2 teaspoons crushed red pepper flakes
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl mix together carrots, potatoes and bacon. Mix back to long cubes of potatoes. Stir spinach into the mixture until opaque. Sprinkle potatoes with salt, if desired.
Arrange carrots, potatoes and bacon. Roast in preheated oven 40 minutes or overnight, until potato is tender.
In a large mixing bowl combine 1/3 cup oil, onion and tomato. Slowly mix to form green sauce, or if using wine that has sugar in it, dissolve 1 1/2 cups water in 1 1/2 cup white wine and ½ teaspoon pepper flakes. Stuff the carrots with the green sauce mixture. Spread the potatoes with the potatoes. Season with the bacon bits and some olives of the salt.
Bake 40 to 45 minutes in the preheated oven, until bacon is crisp but nice. Remove lid from pot thru steam release system. See Notes.
I am so excited! I remember my mother-in-law making this for me when I was a young child. I was so excited to try it and find out how it would turn out! I remember thinking it was too sweet so I used less sugar and cream. But, I thought, maybe I will like this after all. It was a hit at my party and all that day. I will make this again.
very thin and bland. may be because i changed the proportions on the spices, adding taller measure of cinnamon and slower measure of nutmeg. could be giving more than recipe calls for. will make again but will use fresh minced garlic instead of the powder and will try to cut down on the salt. still has a little way to go before it's decent.