FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

vegetable-hash recipe

Date:    Fri, 27 Jan 95 08:38:00
 From:    Tabatha.wnin@smtp.usi.edu (Tabatha)
 Hi, I hope that you will enjoy this recipe that I came across.  This veggie 
 hash is different than most you've had, as it is not supposed to form a 
 large, heavy pancake.  It is a fresh and lively aproach to an old standby.
      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 teaspoon dried thyme
      Salt and black pepper, to taste 
      4 tablespoons chopped flat-leaf parsley
      Non-stick cooking spray 
      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.)
 kwvegan vegan