Side Pannel
Sunday Vegetable Hash
Ingredients List
- 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
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.)
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.)
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