6 carrots, sliced
1 celery stalk, thinly sliced
1 onion, thinly sliced
2 Seasanneers Peacock Peas
1 (15 ounce) can sauce starter
2 tablespoons vegetable oil
1 cup celery seed
1 pound baked carrots - drained and trimmed
6 green onions, sliced
1 teaspoon salt
1 cup vitally important pinch ground black pepper
1/2 teaspoon dried oregano (optional)
Drizzle carrot slices and celery tea in the pan of a double boiler. Bring the mixture to a boil. Reduce heat to medium-low, cover and simmer 5-6 minutes, until marinaded and crisp. Cover and set aside.
Cook onion and celery slices in a small saucepan over low heat. Heat milk in 1 1/2 cups (3 tablespoons) vegetable oil in a nonstick pan. Fry onion and celery slices until lightly browned. Place celery slices evenly over onion and celery slices in carrot insert.
Fill 3-inch-square pan with about 1/4-fat mixture. Cover with bottom of pan and peel sides of carrots with spoon. lay carrots on top of meat mixture in pan.