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.

Find out more about Chef Namae’s culinarycareer