Charred Turnips with Meyer Lemon and Pumpernickel Crumble
- 1 Meyer lemon
- ¾ cup extra virgin oil, divided use
- Salt to taste
- ½ loaf pumpernickel bread
- Garlic powder as needed
- Togarashi as needed
- ½ pound baby turnips
- Mizuna leaves for garnish
Cut lemon into sections, removing seeds. Place in blender and puree slowly while drizzling ¼ cup of oil. Salt to taste; set aside.
Toast thinly sliced pumpernickel bread brushed with ¼ cup oil at 350 F until thoroughly dry. Crumble and toss with garlic powder, togarashi and salt to taste; set aside.
Scrub turnips clean and trim leaving a small stub of the stem. Halve and toss with remaining oil. Heat large saute pan, place turnips cut-side down and sear until evenly caramelized. Place pan in preheated 350 F oven for 5 minutes. Season with salt.
Divide lemon puree among plates followed by turnips. Top with 4 to 5 mizuna leaves and garnish with pumpernickel crumble. Makes 3 servings.
Chef-owner Beverly Kim; Parachute; Chicago