Chive Blossom-Infused Grilled Turnips
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 to this grilled turnip dish.
Servings: 4
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.