• 4 small parsnips
• 10 g (¼ oz) salt
• 100 ml (3½ fl oz) olive oil

Put the parsnips, salt and olive oil in a vacuum or cryovac bag. Seal and cook in a water bath at 84°C (183°F) for 32 minutes. Transfer to an ice bath to cool down. When cool, rub the skin off the parsnips and cook until just coloured in a chargrill pan.