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Turnips With Spicy Meyer Lemon Dressing

foodiecrush_admin 2 Min Read

These roasted turnips from Konbi in Los Angeles (No. 1 on our 2019 Hot Ten list!) are dressed in a sweet, salty, slightly spicy togarashi-spiked sauce that keeps you coming back for more. Make extra, and then try the dressing tossed with cold noodles or spooned over fish.

Contents
IngredientsIngredient InfoPreparationStep 1Step 2Step 3

Ingredients

4 servings

2

cups bonito flakes

½

cup sugar

½

cup usukuchi (light) soy sauce

¼

cup mirin (sweet Japanese rice wine)

1

Tbsp. ichimi togarashi
Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)

2

bunches hakurei turnips with tops

2

Tbsp. vegetable oil
Kosher salt
Toasted sesame seeds (for serving)

Ingredient Info

Ichimi togarashi, a red-pepper-forward seasoning mix, can be found at Japanese markets, in the Asian foods section of some supermarkets, and online.

Preparation

  1. Step 1

    Preheat oven to 425°. 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.

    Step 2

    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.

    Step 3

    Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds.

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