Sure, this recipe title sounds similar to last week’s. But it’s not. Really. Just try it.
Peel one clove of garlic and mash with 1 t. sesame seeds, 1 t. cumin seeds, a dash of red chile flakes, 1/2 t. salt, and 1/4 t. black pepper to make a paste. Add 1 T. red wine vinegar and 1 T. sesame oil and mix well.
Trim 1 bunch of carrots and scrub. If they are thicken than your thumb, slice in half lengthwise. Cut the tops off 1 bunch of Tokyo turnips, then rinse the roots and cut in half. Reserve the greens.
Cut the leaves off 1 Leek and then cut down into the shank to clean it. Cut into quarters lengthwise.
Toss the carrots, turnips, and leeks with the spice paste. Place in a baking dish and roast until the carrots are tender and brown, about 30 minutes.
Meanwhile, wash baby bok Choy, Tokyo Turnip greens, and spinach to make 6 C. Cut the larger Bok Choy leaves in half from top to bottom.
Heat 1 T. olive oil in a wok until very hot. Add the bok choy and stir fry for 3 minutes, then add the other greens. Turn off the heat but keep stir frying until the turnips and spinach are tender. Season with salt.
When the carrot mixture is done, place the vegetables on the bed of greens. Deglaze the roasting pan with the juice of one lemon, then drizzle this over the veggies.