“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.”
Ingredients
Method
Main
1.Bring 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.
2.In 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.
