Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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