Hakurei Turnips with Mustard Broth

  • Serves

    serves 6


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


  • 1 12 tsp. brown mustard seeds
  • 1 12 tsp. yellow mustard seeds
  • 14 cup sugar
  • 2 tbsp. kosher salt, plus more
  • 1 12 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


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.

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