1 turnip, peeled and rinsed in cold water
70 grams flat-leaf parsley
50 grams spinach leaves
150 grams water
2.2 grams Gel Espressa
1.8 grams salt
360 grams grapeseed oil
3 grams butter
Spanish crystal salt
15 grams dehydrated brioche, brunoised
3 grams dehydrated jamón ibérico, grated
Cook the turnip in a combi-oven at 58°C for 4 hours. Cool in a refrigerator, halve, and season with salt.
For Parsley Emulsion
Quickly blanch parsley and spinach in salted boiling water, then shock in ice water. Drain and blend on high speed with Gel Espressa, salt, and grapeseed oil.
To Assemble and Serve:
Cook butter in a sauté pan over medium-high heat until it browns. Add Turnip and re-heat in brown butter. Drain on a sizzle platter and sprinkle with crystal salt and black pepper. Plate with Parsley Emulsion and the dehydrated brioche and ham crust.