| 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
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