A very economical and tasty dish,
1’urmp, Potato and Carrot Hash makes an excellent accompaniment to boiled beef or grilled sausages.
1 large turnip, peeled and coarsely chopped
3 medium-sized carrots, scraped and coarsely chopped
1 large onion, coarsely chopped
3 medium-sized potatoes, peeled and coarsely chopped
8 fl. oz. canned beef consomme
2 teaspoon salt l1 teaspoons black pepper
1 tablespoon butter, cut into small pieces
Place the turnip, carrots, onion and potatoes in a medium-sized saucepan and add the consomme and salt. Place the saucepan over high heat and bring the liquid to the boil. Reduce the heat to moderately low and simmer the mixture, uncovered, for 20 to 30 minutes or until the vegetables are very tender and most of the liquid has been absorbed.
Preheat the oven to fairly hot 400′ F (Gas Mark 6, 200X).
Remove the pan from the heat and pour off any excess liquid. Add the pepper to the pan and, using a potato masher or fork, mash the vegetables until they form a thick puree.
Transfer the mixture to a medium-sized baking dish, smoothing over the surface with the back of a fork. Dot the surface with the butter.
Place the baking dish in the oven and bake for 10 to 15 minutes or until the top of the mixture is golden brown.
Remove the dish from the oven and serve immediately, straight from the dish.