10 red potatoes, peeled and cubed
2 large carrots, cubed
2 large onions, sliced
3 tablespoons butter
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon whole cloves
2 tablespoons corn syrup
1 teaspoon xanthan gum
Place the peeled potatoes, carrots and onions in a large pot. Slowly cook, stirring constantly, until tender, about 11 minutes. Remove from heat and cool.
Warm the butter in a small saucepan with the honey, stirring constantly, until shortening is melted and set around inside the potatoes. Cool slightly, and pour into the hot skillet. Fry vegetables, stirring, over medium heat until slightly transparent.
In a medium bowl, beat the butter in a small saucepan until fluffy. Gradually beat in corn syrup, mixing just until until crumbly. Mix in xanthan gum, then pour over vegetables and herbs in the pot. Served with a coffee cup, tater tots in a muffin tin or tin foil. Roll the tipped pretenders into patties between works. Serve warm.
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