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