Ingredients
Whole turnips
Kintoa Basque ham
Brioche
Parsley oil emulsion
150g water
55g spinach
70g parsley
350g grape seed oil
Method
Parsley oil emulsion
Blend all the ingredients in a blender and then sieve into a puree.
To serve
Peel and clean whole turnip, sous vide and cook in 68degrees celsius for 4 hours. Chill it. Cut into half and season with fine salt. Cook it on the frying pan, constantly pour over the brown butter and warm up. Finished with Kosher salt.Line the parsley emulsion and place dried brioche and chopped ham, garnish with parsley leaves.
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