The Amish Cook from Oasis Newsfeatures

3 carrots                    3 potatoes                        1 onion                            

1 tsp turmeric             1 tsp ginger                      1 tsp coriander

1/2 tsp salt                2 tbsp olive oil                   water

1 cup peas                green or red olives

1.Peel potatoes and carrots, then cut the potatoes into 4 quarters (the long way). Cut the carrots in half (short way) then cut in half again (long way) and take out woody core of the carrot. Each carrot should give you 4 sticks that kind of "U" shaped.  Put all of the spices, carrots, potatoes, olive oil, onion (chopped) in a mid sized pot. let the spice and veggies saute a little while.  After about 5-8 min add enough water to barely cover. cook on medium.

2. The veggies will take about 20-30 minutes to soften. remove them with a slotted spoon and arrange them onto a large deep dish. traditionally they are arrange like the spokes on a wheel, alternating potato, carrot, potato, carrot; until they are all used up.

3. Add the peas to the left over sauce and let them cook. keep the other dish covered to keep it warm. boil the olives in a small pot to remove some of the saltiness.  When the peas are done spoon them in the middle of potaoes and carrots. Place the olives around the edges. and spoon the juices over the veggies.

**This dish can easily be changed, I usually add zucchini too. Sometimes i make it only with Cauliflour, carrots, and peas.  It is a good way to use up some veggies.

**Traditionally this dish is eaten only with a hearty bread.  No fork or spoons, the bread is your utensil, it sops up all the yummy juices.