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.
I made the infused oil using my LEVO II machine, which was gifted to me in exchange for developing this and other recipes.
- 4 to 5 large turnips
- ¼ cup, plus 2 tablespoons, chive blossom-infused olive oil
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 tablespoons fresh chives, chopped (optional for serving)
- 6 to 8 chive blossoms
- 1 cup (8 ounces) light olive oil
Heat outdoor grill to 425 degrees F.
Scrub turnips clean of any dirt or debris, and slice into ½-inch thick rounds. Layer onto a large tray or sheet pan.
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.
Flip turnips, brush other side with oil, and season with remaining salt and cracked black pepper.
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.
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:
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.
Set temperature to 170 degrees F for 1 hour and 45 minutes.
*Alternatively, you can use fresh chives and reduce the infusion time to 45 minutes.