How to Make It
Bring a medium saucepan of salted water to a boil. Add the carrot and turnip and simmer over moderately high heat until just tender, 2 minutes. Drain well and let cool.
In a blender, puree the oysters with their liquor. With the machine on, slowly pour in the oil and puree. Blend in the vinegar. Scrape the sauce into a bowl. Fold in the carrot, turnip and parsley and season with salt and pepper. Set the bowl over crushed ice and serve the dip with potato chips.