"To me, eating raw things is integral to any good meal, especially during a barbecue in summer," says René Redzepi. "You can do it with oysters on the half-shell with a bit of lemon juice, or something like this sauce. It's a perfect start - rich, fresh, creamy, with the crunch from the raw vegetables and a lot of acidity from the parsley, vinegar, and all these things that give brightness."
- 1 red or white turnip, peeled and cut into 5mm pieces, plus 1 tbsp finely diced turnip extra
- 100 gm freshly shucked oysters (about 12) and their juice
- 50 ml grapeseed oil
- 1 tsp rice vinegar
- 1 tbsp finely diced carrot
- 1 tbsp finely diced celery
- 1 tbsp finely chopped flat-leaf parsley
- To serve: potato chips, or raw vegetables, cut into thin sticks, or boiled artichokes
- 1Bring a medium saucepan of salted water to the boil. Add the turnip pieces and simmer over medium-high heat until just tender (1-2 minutes). Drain well and let cool.
- 2In a blender, purée the oysters with their juices. With the machine running, slowly pour in the oil, then the vinegar. Scrape the sauce into a bowl, add the carrot, celery, parsley and diced turnip and season to taste. Set the bowl over crushed ice and serve with potato chips or vegetables cut thinly into sticks.