Food & Wine (July 2011)
So to be honest, when we saw these Grilled Turnips with Garlic, our reaction wasn't as much wide-eyed excitement as it was a simple shrug and an, "Eh, why not?"
Turns out, we shouldn't have been so lackadaisical. These grilled turnips are dynamite!
For some reason, we were actually a little skeptical about how well turnip slices would fare on the grill. They're so dense: Wouldn't they end up burnt on the outside and still-raw on the inside?
But that's not the case at all. Hot off the grill, the turnips are nicely crisp-tender with a subtle smoky char. And the quad-fecta of garlic, olive oil, lemon and parsley adds terrific flavors (although, seriously, don't those four ingredients improve, like, 90 percent of the dishes you cook?).
Anyway, we can officially add turnips to our ever-growing list of grillable delicacies.
Now if we could just find a way to grill a cocktail...
Total time: 20 minutes
- 1 pound turnips, sliced 1/4 inch thick
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon minced garlic
- 2 tablespoons finely chopped Italian parsley
- Grated zest of 1 lemon
Light a grill. Brush the turnips on both sides with 1 tablespoon of olive oil; season with salt and pepper. Grill the turnips over moderately high heat until tender, 2 minutes per side. Transfer to a platter.
In a skillet, cook the garlic in 2 tablespoons of olive oil over high heat just until sizzling. Reduce the heat to low and cook until the garlic is golden, 2 minutes. Off the heat, stir in the parsley and 1/2 teaspoon of pepper. Spoon the oil over the turnips and top with the lemon zest.