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Baked Vegetable Hash

Healthycooking's picture
  Vegetable cooking spray 1
  Olive oil 2 Teaspoon, divided
  Sliced leeks 3 Cup (48 tbs)
  Minced garlic 1 Tablespoon
  Dried whole rosemary 1⁄2 Teaspoon
  Diced parsnip 1 1⁄2 Cup (24 tbs)
  Diced carrot 1 Cup (16 tbs)
  Peeled diced potato 1 Cup (16 tbs)
  Peeled diced sweet potato 1 Cup (16 tbs)
  Canned low sodium chicken broth 10 1⁄2 Ounce (1 can)
  Diced sweet red pepper 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Egg whites 2
  Plain non fat yogurt 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Freshly ground pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Shredded reduced fat jarlsberg cheese 4 Ounce (1 cup)

Coat a 12-inch ovenproof nonstick skillet with cooking spray; add 1 teaspoon olive oil.
Place over medium-high heat until hot.
Add leeks, garlic, and rosemary; saute 5 minutes or until leeks are tender.
Add parsnips and next 4 ingredients; stir well.
Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Remove 1 cup vegetable mixture, using a slotted spoon; set aside.
Add red pepper and mushrooms to skillet; cook, uncovered, 4 minutes, stirring frequently.
Position knife blade in food processor bowl; add reserved 1 cup vegetable mixture, egg whites, and yogurt.
Process until smooth, stopping once to scrape down sides.
Transfer to a large bowl; stir in mushroom mixture, parsley, ground pepper, and salt.
Wipe skillet dry with a paper towel.
Add remaining 1 teaspoon olive oil to skillet; place over medium-high heat until hot.
Spread mixture evenly in skillet; cook 2 minutes.
Place skillet in a 450° oven; bake, uncovered, 15 minutes.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Main Dish

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Baked Vegetable Hash Recipe