Charcuterie / Side Dishes

Buttermilk-Braised Turnips with Jambon Sec

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham

​Servings: 6/8 people


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

Sea salt


​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