Preparation:
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. |
