Turnips with Spicy Meyer Lemon Dressing

Ingredients for Turnips with Spicy Meyer Lemon Dressing

• 400g bonito flakes

• 120ml zucchero

• 120ml usukuchi (light) soy sauce

• 60ml mirin (sweet Japanese rice wine)

• 1 tablespoon ichimi togarashi

• Zest and juice of 4 Meyer lemons or regular lemons (about 120ml juice)

• 2 bunches hakurei turnips with tops

• 2 cucchiai di olio vegetale

• Sale kosher

• Semi di sesamo tostati (per servire)

Preheat oven to 218°C. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 tablespoons ). 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 colour, 12–15 minutes.

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

Avvertenza

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