Erla Steinunn's recipe collection

250 g sopocka ham, diced

150 g onion, chopped

2 apples, peeled and diced

1 tsp mild olive oil

Heat 1 teaspoon of oil in a skillet on medium heat.

Add sopocka ham and fry for 3-4 minutes. Set aside and cook apples and onion until soft.

Add sopocka back into pan and cook for a few minutes.

Parsnip purée:

200 g potato

500 g parsnip

30 g butter

salt, pepper and nutmeg

Peel and dice potatoes, and parsnips. Add potato and parsnips in a saucepan, add enough cold water to cover and bring to a boil.

Reduce heat and simmer for 15-20 minutes or until tender. Drain and return to pot.

Add butter, salt, pepper and nutmeg. Blend with a stick blender until smooth.