- VE
- VN
- GF
- LC
- LC
Chive Blossom-Infused Grilled Turnips
At first glance, these look like perfectly grilled potato rounds. But they’re a surprisingly sweeter grilled vegetable — white turnips. The sweetness from thick-sliced and grilled turnips takes away the bitterness from eating these roots raw. Brushing them with some Chive Blossom-Infused Olive Oil, made using just the purple flowers from the top of fresh-picked spring chives, adds an extra layer of onion sweetness. Next time you’re at the store or farmers market, don’t overlook the turnips — or the beautiful bouquet of chives with vibrant purple flowers still intact. Turnips are a great alternative to potatoes, as they’re naturally low-fat and still filled with fiber and tons of essential vitamins.
Ingredients
Instructions
- Step 1
Heat outdoor grill to 425 degrees F.
- Step 2
Scrub turnips clean of any dirt or debris, and slice into ½-inch thick rounds. Layer onto a large tray or sheet pan.
- Step 3
Brush chive blossom-infused olive oil onto the top side of the cut turnips and season with a sprinkling of salt and cracked black pepper.
- Step 4
Flip turnips, brush other side with oil, and season with remaining salt and cracked black pepper.
- Step 5
Place turnips directly onto the grates of your pre-heated grill and let cook for about 5 to 7 minutes without touching. Carefully turn with a grill-safe spatula or tongs, and grill the other side for about 5 minutes, or until fully cooked through.
- Step 6
Place on a serving platter, drizzle with about 2 tablespoons more chive blossom-infused olive oil and sprinkle with chopped chives to serve.
To make Chive Blossom-Infused Olive Oil:
- Step 7
Stuff chive blossoms — the purple flower from the top of fresh chives — into the LEVO pod and secure the lid. Place pod in the LEVO machine, and pour light olive oil into the chamber, ensuring chive blossoms are fully covered.
- Step 8
Set temperature to 170 degrees F for 1 hour and 45 minutes.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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