1 1/4 pack (3.5 Oz) Sliced Jambon Sec
1 quart buttermilk
1 cup water
2 1/4 Lbs unsalted butter, diced (this amount seem outrageous but the sauce leftovers can be used to braise other veggies during the week)
2 1/2 Lbs Turnips, peeled and cut into quarters
Pour the buttermilk into a large pan and boil until reduced by half.
Whisk in the water (balloon whisk).
Off the heat, whisk in the butter, a few pieces at a time, so that it forms a smooth emulsion; if it cools down too much, return it briefly to the heat.
Add some salt, then add turnips, cover and braise over a low heat for 25-30 min, until tender. If the butter emulsion looks as if it's about to separate while they cook, top it up with a little water .
Lift the turnips out of the emulsion, and serve garnished with the ham pieces.
Credit: Brad McDonald, Food Republic