I lightened up this Southern Living recipe a bit. It's a nice alternative for a starchy vegetable when you are trying to cook healthy and don't want all of the extra carbs from mashed potatoes or pasta.
FALL VEGETABLE HASH
The original recipe calls for "thick bacon slices". I used center cut bacon and it worked great while trimming fat and calories. The original recipe also called for 2 tbsp. of olive oil. I eliminated the olive oil and just used the limited bacon drippings in the pan for sauteing the vegetables, which further eliminated fat and calories from the original recipe.
- 4 slices of bacon (I used center-cut), chopped
- 1 medium-sized sweet onion, chopped
- 1 medium-sized sweet potato, peeled and cut into 1/2 inch cubes
- 1 medium turnip, peeled and cut into 1/2 inch cubes
- 1 tbsp. white wine vinegar
- 1 lb. small fresh Brussels sprouts, halved with bottoms cut off
- 2 garlic cloves, chopped
1. Cook bacon in a large skillet over medium heat until cooked through but not crisp. Remove bacon to paper towels and pat dry.
2. Add onion and sweet potato to hot skillet and cook, stirring occasionally, for approximately 5 minutes. Add turnip and cook, stirring occasionally, for 8 minutes.
3. Add bacon back to skillet.
4. Add Brussels sprouts and garlic to skillet. Cook, stirring occasionally, until Brussels sprouts are softened (5-10 minutes).
5. Mix vinegar with 2 tbsp. water. Add vinegar mixture to skillet.
6. Cover and cook for 5 minutes or until all vegetables are tender.
7. Season with salt and pepper and serve.