Grilled Turnips with Dill Olive Oil
- 1 large turnip, cubed
- 1 Tablespoon + 1 Tablespoon of Rocky Mountain Olive Oil Wild Anithos Dill Fused Olive Oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons minced fresh dill
- 1 Tablespoon lemon juice
If using wood skewers, soak in water for at least an hour before using.
To make the turnips: Bring a pot of water to a boil over high heat, add the turnips, and cook for 2 minutes. Drain, add to a bowl, and toss with one Tablespoon of dill olive oil, salt, and pepper.
Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
Combine the other one Tablespoon of the olive oil, along with minced dill and lemon juice into a bowl and whisk together. Drizzle the mix over the grilled turnips and serve while still hot.