Turnip, Potato And Carrot Hash Recipe
Ingredients
| Turnip | 1 Large, chopped | |
| Carrots | 3 Medium, scraped | |
| Onion | 1 Large, chopped | |
| Potatoes | 3 Medium, chopped | |
| 250 ml/8 fl oz can beef consomme | ||
| Black pepper salt | 1 To taste | |
| 15 g/1/2 oz butter, cut into small pieces | ||
Directions
Put the vegetables in a saucepan with the consomme and salt to taste.
Bring to the boil, then simmer for 20 to 30 minutes or until the vegetables are tender and most of the liquid has evaporated.
Remove from the heat and pour oil any excess liquid.
Add pepper to taste and mash the vegetables to form a smooth, thick puree.
Transfer the puree to a baking dish, smoothing the top.
Dot with the pieces of butter and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 to 15 minutes or until the top is golden brown.
Bring to the boil, then simmer for 20 to 30 minutes or until the vegetables are tender and most of the liquid has evaporated.
Remove from the heat and pour oil any excess liquid.
Add pepper to taste and mash the vegetables to form a smooth, thick puree.
Transfer the puree to a baking dish, smoothing the top.
Dot with the pieces of butter and bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 10 to 15 minutes or until the top is golden brown.
Chef
