Baked Vegetable Hash
|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)|
|Plain non fat yogurt||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄2 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.