8 cups water
1 cup white wine
2 carrots, diced
2 potatoes, peeled and cubed
1 thin vegetable cross with stems, washed and diced
1 cup water
1 cup unsalted butter
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons ground cinnamon
1 tablespoon butter, melted
In a large pot over 3 cups water, bring water to a boil. Add carrots and potatoes, and cook until tender but firm, about 15 minutes. Drain and peel.
In a large pot over medium-low heat, melt 1 teaspoon butter, but don't allow it to get too brown. Stir in salt and pepper. Stir in cinnamon, style 1 teaspoon butter, and sprinkle mixture over potatoes. Simmer 15 minutes.