This month at Random Recipes it's "the choice is yours" - it's up to us how we choose the book we are going to cook from. Now I happened to have a copy of the 1973 book "Supercookery" on the chair beside me as I read this, so I picked it up, flipped it open at random (hardly fair, after 40 years of heavy use, I know the book so well I can easily avoid the fish and dessert sections, they're the ones that aren't stuck together - but at least that meant I knew I would hit on a dish I could use).
The first recipe on the page was for a side dish called Turnip, Potato and Carrot Hash. Reading through it, for 6 servings they suggested using 3 carrots, 3 potatoes, 1 onion and just 1 turnip. Now with the sort of vegetable that is called a turnip here in Hampshire, that really wouldn't give much turnip compared to the other veg, certainly not enough to justify it being the first named ingredient. So I decided unilaterally that what they really meant was the vegetable I knew as a turnip all through my Lancashire childhood, the one that most of the country calls a swede and used that.
As there are only two of us (but we are greedy) I halved all the ingredients.
The veg are cooked in beef stock (the recipe says tinned consommé, but I presume that is because in 1973 stock always came in cube form) until absolutely falling apart tender and then puréed.
Hang on a minute, that sounds familiar. Isn't that how you make soup? OMG I'VE INVENTED SOLID SOUP!!!!!!
The Solid Soup is then spread in an ovenproof dish, topped with a little butter and baked until there are the statutory Brown Crispy Bits on the top. The recipe suggests serving it as a side to sausages. I think myself it would be a great alternative topping for a cottage pie.
Old fashioned, hearty and cheap, and above all dead easy, it makes it an ideal dish for February. And if you're watching the carbs, it's a filling alternative to mash with far less potato. Unsophisticated though - VERY unsophisticated. I'm linking up to Random Recipes at Belleau Kitchen, where you'll find many far more sophisticated recipes.... but I bet nobody else makes Solid Soup.