Chive Blossom-Infused Grilled Turnips

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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.

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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.
Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 4
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Ingredients 

  • 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

Instructions 

  • 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.
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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