| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Digest, Jan., Fatfree | 6 | Servings | |
INGREDIENTS
| 1 | lg | White turnip (about |
| 8*ounces) | ||
| 1 | lg | Boiling potato (about |
| 8*ounces) | ||
| 1/4 | c | Defatted vegetable broth |
| 1 | c | Diced (1/4 inch) onion |
| 1 | c | Diced (1/4 inch) red bell |
| Pepper | ||
| 1 | c | Diced (1/4 inch) green bell |
| Pepper | ||
| 1 | c | Corn kernels, thawed, if |
| Frozen | ||
| 1 | ts | Dried thyme |
| Salt and black pepper, to | ||
| Taste | ||
| 4 | tb | Chopped flat-leaf parsley |
| Non-stick cooking spray |
INSTRUCTIONS
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. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
A Message from our Provider:
“God promises a safe landing, not a calm passage.”