Turnips with Spicy Meyer Lemon Dressing
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- â½ cup sugar
- 2 tbsp. vegetable oil
- toasted sesame seeds (for serving)
- 2 cups bonito flakes
- â½ cup usukuchi (light) soy sauce
- â¼ cup mirin (sweet japanese rice wine)
- 1 tbsp. ichimi togarashi
- zest and juice of 4 meyer lemons or regular lemons (about â½ cup juice)
- 2 bunches hakurei turnips with tops
- Carbohydrate 37 g(12%)
- Cholesterol 1 mg(0%)
- Fat 9 g(13%)
- Fiber 4 g(14%)
- Protein 7 g(13%)
- Saturated Fat 1 g(4%)
- Sodium 2031 mg(85%)
- Calories 252
Preparation Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice. Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes. Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds. Ingredient InfoIchimi togarashi, a red-pepper-forward seasoning mix, can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.
Preparation Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice. Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes. Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds. Ingredient InfoIchimi togarashi, a red-pepper-forward seasoning mix, can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.
