Counting the Spring Share we received from Vermont Valley, this is 6th week of turnips. Thanks to the CSA, I have learned that I do love these white, sweet little bulbs. However, after 5 weeks of eating them in raw or in slaws, I was ready to cook the little suckers. I have heard that they are very good mashed with potatoes but I knew I couldn’t get him to eat mashed potatoes so that was out. We were having a friend over for a BBQ so we were going to be throwing some veggies into the grill basket. So I threw my turnips in with the other veggies (CSA potatoes, mushrooms, squash, peppers and onions).

Then I tossed the veggies with olive oil. I didn’t measure it but you want to do just enough to coat the veggies. Error on the side of too little because you can always add more.

After the olive oil, I checked my spice drawer. I chose an Italian Seasoning blend but choose whatever spices you have and like.

 

I may have mentioned this before, but I have a serious problem with quantities. I want to include all of the veggies I like and before I know it, I have made enough to feed a small army. Of course this happened but the good news is that I proved you can make them on the grill OR by roasting them in the oven. And if you’re like me, you can do both.

 

The result? Amazing. I loved how the sweetness of the turnips contrasted with the saltiness of the seasoning and how different they tasted from the other veggies. I wished I would have done this sooner!

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