Hakurei Turnips with Mustard Broth

Name: Hakurei Turnips with Mustard Broth
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 1 ⁄ 2 tsp. brown mustard seeds; 1 1 ⁄ 2 tsp. yellow mustard seeds; 1 ⁄ 4 cup sugar; 2 tbsp. kosher salt, plus more; 1 1 ⁄ 2 tbsp. fresh lemon juice; 8 Hakurei or other small white turnips, trimmed; 1 (1") piece ginger, peeled and thinly sliced; 1 large shiso leaf; 1 large red mustard green leaf; 1 cup micro mustard greens; 3 tbsp. champagne vinegar; 1 tbsp. olive oil

Serves
serves 6

JAMES CARRIERE

Mustard seeds transform into tender, caviarlike pearls and impart a subtle nutty perfume to this simple spring root vegetable dish from Chef Corey Lee. Featured in: Intelligent Design

Ingredients

1 ¹⁄₂ tsp. brown mustard seeds
1 ¹⁄₂ tsp. yellow mustard seeds
¹⁄₄ cup sugar
2 tbsp. kosher salt, plus more
1 ¹⁄₂ tbsp. fresh lemon juice
8 Hakurei or other small white turnips, trimmed
1 (1") piece ginger, peeled and thinly sliced
1 large shiso leaf
1 large red mustard green leaf
1 cup micro mustard greens
3 tbsp. champagne vinegar
1 tbsp. olive oil

ADVERTISEMENTAD

Instructions

Step 1

Soak both mustard seeds and 2 cups water in a 2-qt. saucepan for 1 hour; strain. Add 2 cups fresh water and boil; cook seeds until tender, 4–5 minutes, and strain. Add sugar, salt, lemon juice, 6 turnips, the ginger, shiso, and 2 1⁄4 cups water to pan; boil. Stir in mustard leaf and turn off heat; steep, covered, for 10 minutes. Transfer turnips to a cutting board; quarter. Strain broth into a bowl; stir in reserved mustard seeds. Divide turnips between bowls; ladle broth over top. Shave remaining turnips using a microplane and toss with microgreens, vinegar, oil, and salt in a bowl; sprinkle over dish.