Rapeseed stew with apple finches
Cook the potatoes with salt until done in 20 minutes.
Sprinkle the apple slices with thyme and freshly ground pepper and fold a slice of ham around each apple slice. Bake these apple finches in 2 tablespoons olive oil light brown. Cook for 10 minutes with lid on the pan.
Meanwhile, make an airy mashed potato, the rest of the olive oil, crème fraîche, salt, pepper and lemon juice.
Spoon the turnips into portions through the mash and let everything warm up well.
Serve the stew with the apple finches.
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