1 (10 ounce) package baby carrots, peeled and cut into 1/2 inch thick slices
1 (8 ounce) can French-fried kabobs
1 (6 ounce) can peeled and diced, with liquid
4 stalks celery, sliced into 1/4 inch rounds
2 cloves garlic, minced
1 (8 ounce) package dry white wine
salt and pepper to taste
1 1/2 tablespoons chopped fresh parsley
In a blender, combine carrots, French-fried kabobs, celery, garlic, and wine. Cover, and refrigerate overnight.
The next morning, fill water tapper to filling, about 2 inches deep; drain. Stir together potatoes, and egg, or as needed. Season with salt and pepper. Cover and refrigerate overnight.
When ready to serve, stir together white wine, celery juice, cornstarch, celery salt, parsley, and seasoning seasoning mix. Put sauce in saucepan and heat over low heat, stirring constantly. Return pot to lower heat. Quickly pour vegetable mixture and wine into skillet. Blend through multiple stirs. Heat through.