Sunday Vegetable Hash Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: White turnip, (about
8: *ounces),
1 large: Boiling potato, (about
8: *ounces),
1/4 cup: Defatted vegetable broth,
1 cup: Diced, (1/4 inch) onion
1 cup: Diced, (1/4 inch) red bell
Pepper,
1 cup: Diced, (1/4 inch) green bell
Pepper,
1 cup: Corn kernels, thawed, if
Frozen,
1 tsp: Dried thyme,
Salt and black pepper, to
Taste,
4 tbsp: Chopped flat-leaf parsley,
Non-stick cooking spray,
Directions:
1. Peel and cut turnip and potato into 1/4-inch dice. Place in pot
with water to cover. Bring to a boil and cook until just tender.
Drain and remove to a bowl.
2. Pour vegetable broth into a large, non-stick skillet. Add diced
onion and peppers; cook over medium heat, stirring, for 4 to 5
minutes. Add corn and cook for 1 minute. Add to the turnip and
potatoe mixture. Toss with thyme, salt, pepper and 3 table- spoons
parsley.
3. Spray the skillet with non-fat spray. Add vegetables and weigh
down with a heavy lid, slightly smaller than the skillet. Cook over
medium heat for 5 to 7 minutes, or until bottom is slightly golden.
Turn has over with a spatula; cook for 3 minutes longer, or until
hash is golden
4. Remove hash to a platter. Sprinkle with remaining parsley.
(This recipe serves 6.)
Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
with water to cover. Bring to a boil and cook until just tender.
Drain and remove to a bowl.
2. Pour vegetable broth into a large, non-stick skillet. Add diced
onion and peppers; cook over medium heat, stirring, for 4 to 5
minutes. Add corn and cook for 1 minute. Add to the turnip and
potatoe mixture. Toss with thyme, salt, pepper and 3 table- spoons
parsley.
3. Spray the skillet with non-fat spray. Add vegetables and weigh
down with a heavy lid, slightly smaller than the skillet. Cook over
medium heat for 5 to 7 minutes, or until bottom is slightly golden.
Turn has over with a spatula; cook for 3 minutes longer, or until
hash is golden
4. Remove hash to a platter. Sprinkle with remaining parsley.
(This recipe serves 6.)
Posted by Tabatha.wnin@smtp.usi.edu (Tabatha) to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp