1 small carrot, sliced
1/6 cup butter
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
2 tablespoons dried sage
1 tablespoon dried orange zest
3 tablespoons green mustard
2 potatoes, peeled and cubed
Place carrots, butter and flour in a saucepan with water to cover; bring to a boil, stirring to melt. Stir until blended. Reduce heat to low; cook, stirring occasionally, for 7 to 10 minutes or until just tender.
Remove carrots from their casserole (batter can be kept warm by placing them in a bowl of warm water or placing in microwave oven, covered), stirring occasionally. Toss carrots with vegetable-based marinade and brown on all sides. Transfer to a medium bowl to cool.
In a separate large bowl, combine thyme, sage, oranges, green and mustard. Mix thoroughly. Spread potatoes onto an unmoldable 8x10-inch baking dish. Pour marinade over potatoes and vegetables, stirring always.
Cover dish (use foil to keep warm). Bake this dish uncovered about 20 minutes or until potatoes are golden brown and green vegetables are tender. Keep covered, refrigerate a few hours before serving.