Turnips with Spicy Meyer Lemon Dressing

Ingredients for Turnips with Spicy Meyer Lemon Dressing

• 400g bonito flakes

• 120ml de azúcar

• 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 cucharadas de aceite vegetal

• Sal kosher

• Sésamo tostado (para servir)

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.