1/2 c. butter
4 c. (3 to 4 med.) sliced unpeeled potatoes
2 c. sliced carrots
1 c. (1 lg.) sliced onion
3/4 tsp. salt
3/4 tsp. garlic powder
3/4 tsp. dry mustard
1/2 tsp. celery seed or caraway seed
1/8 tsp. pepper

In heavy 10 inch skillet melt butter. Add remaining ingredients; cover tightly. Cook, turning with spatula occasionally, over medium heat for 10 to 15 minutes. Uncover, continue cooking, turning frequently, until potatoes and carrots are tender and potatoes start to crisp and turn golden brown (15 to 25 minutes).

TIP: If vegetables start to stick, add a few drops of water while cooking.