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.
SUNDAY VEGETABLE HASH
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