1 large carrot, peeled and cubed
1 large sweet potato, cubed
1 small red bell pepper, peeled, coarsely chopped
1 small green bell pepper, chopped
1 small red onion, chopped
1/4 cup olive oil, divided
1/4 cup chopped celery
1/4 cup frozen chopped spinach
1/4 cup chopped roasted garlic
1/4 cup dry white wine
1/4 cup white sugar
1/2 cup heavy cream
1 cup dry white wine
1/2 cup water
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place carrots, sweet potato and red pepper in a medium bowl. Stir in 1/2 cup oil, celery, spinach, onion, 1/4 cup water, salt and pepper. Pour into baking dish and roast in preheated oven for 1 hour.
Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and rinse with cold water.
Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and rinse with cold water. Stir in spinach and cook 5 minutes.
Meanwhile, bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 5 minutes. Drain and rinse with cold water. Stir in 1/2 cup wine, 1/2 cup water, 1/2 cup oil, 1/2 cup celery, 1/2 cup spinach, 1/4 cup garlic and 1/4 cup white wine. Reduce heat to medium-low and simmer for 20 minutes. Stir in 1/2 cup water, 1/2 cup milk, 1/2 cup cream and 1 cup dry white wine. Simmer for 5 minutes. Stir in 1/2 cup water, 1/2 cup milk, 1/2 cup cream and 1 cup white wine. Stir in 1/2 cup water and 1/2 cup milk. Simmer for 5 minutes. Stir in 1/2 cup water and 1/2 cup cream and cook for 5 minutes. Stir in 1/2 cup water and 1/2 cup milk. Stir in 1/2 cup cream and cook for 5 minutes. Stir in 1/2 cup water and 1/2 cup milk and cook for 5 minutes.