Serrano ham is the traditional ingredient for this warming Spanish stew, hut if it is not available any other smoked ham or, in fact, any cooked ham, may be substituted.
4 - 6 servings
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Onion, chopped
1 Garlic clove, chopped
1/2 kg (1 lb) Serrano ham, coarsely chopped
1 Tbs Flour
600 ml (1 pint) 2 1/2 cups Water
Salt and pepper to taste
1 Bay leaf
1 Tbs Chopped parsley
1/2 kg (1 lb) Turnips, diced
1. Heat the oil in a large saucepan. Add the onion and garlic and fry until they are soft. Add the ham and fry for a further 5 minutes, stirring frequently. Stir in the flour until it forms a smooth paste. Fry for 2 minutes, stirring constantly.
2. Add all of the remaining ingredients and bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, or until the turnips are cooked and tender.
3. Transfer the mixture to a warmed serving dish. Remove and discard the bay leaf and serve at once.
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