Turnips with Spicy Meyer Lemon Dressing

Ingredients for Turnips with Spicy Meyer Lemon Dressing

• 400g bonito flakes

• 120ml sugar

• 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 tablespoons vegetable oil

• Kosher salt

• Toasted sesame seeds (for serving)

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.