4 medium potatoes
2 teaspoons vegetable oil
2 medium carrots
1 onion, diced
1/2 cup white wine
1 (15 ounce) can pearl onions, drained
1 (15 ounce) can pearl carrots, drained
4 stalks celery, diced
2 teaspoons paprika
1 teaspoon cornstarch
Spread potatoes evenly onto baking pan. Sprinkle with oil and set aside.
Heat oven to 350 degrees F.
Arrange carrots, onion and white wine on baking sheet. Pour olive oil and creamer in a small bowl, stirring constantly, pour over vegetables. Sprinkle with onions and cook 5 minutes. To assemble, spoon potato mixture onto carrots and vegetables and sprinkle with paprika. Place in separate pan for fronts.
Bake 15 to 20 minutes, or until potatoes are golden brown. Serve at room temperature.
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