for 4 person

Stewed apples

3	red-skinned apples, cut into wedges
1 tbsp	lemon juice
1 tbsp	water

Dip

200 g	sour single cream
1 tbsp	olive oil
1 tbsp	chives, finely chopped
¼ tsp	salt
a little	pepper

Potatoes and parsnips

800 g	mealy potatoes, skin on, coarsely grated
500 g	parsnips, peeled, coarsely grated
2	shallots, finely chopped
½ tsp	salt

Latkes

2	eggs
60 g	breadcrumbs
2 tbsp	chives, finely chopped
1 ½ tbsp	Maizena cornflour
1 tsp	salt
	oil for frying

How it's done

Stewed apples

Place the apple slices, lemon juice and water in a pan, cover and simmer for approx. 10 mins. until soft.

Dip

Mix the sour single cream with the oil and chives, season.

Potatoes and parsnips

Place a large sieve over a bowl. Add the potatoes, parsnips and shallots, season with salt, mix and knead by hand. Leave the vegetables to stand for approx. 15 mins., squeezing out any excess liquid from time to time. Pour away the liquid, place the vegetables in the bowl.

Latkes

Knead the eggs, breadcrumbs, chives, cornflour and salt into the vegetables, season with salt. Heat the oil in a non-stick frying pan. Pour as much of the mixture into the pan as it takes to make latkes of approx. 7 cm in diameter. Reduce the heat, fry the latkes for approx. 5 mins. on each side until golden brown. Serve the latkes with the stewed apples and the dip.

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