In our first CSA basket of the season, we had a nice bunch of turnips (among other things). We creamed the greens with some coconut milk and cider vinegar, but I wasn’t sure what exactly to do with the turnips themselves (since I’d never actually had one before). I decided to give them a simple brush with olive oil and put them on the grill in order to toast them a little but preserve their flavor without anything else in the way. The results were great.
Gather Up:
- 1 bunch fresh turnips, 5 or 6 (these are “golden globe” variety)
- 1 bunch asparagus, tougher ends trimmed
- 2~3 tbsp extra virgin olive oil
Heat the grill up to medium-high heat (400 degrees). Trim the greens off the turnips, so there is about a half inch or so of the top still attached. Give them a quick scrub, then split in half lengthwise. Thread the halves onto skewers, packing them together. After trimming the ends off of the asparagus, skewer them as well using two sticks to make it easier to turn them. When everything is on skewers, use a basting brush to lightly coat both sides with olive oil.
Grill them for just 3 to 4 minutes per side (indirect heat), or no more than 3 minutes per side (direct heat). The best way to do this is to track whatever else you are cooking on the grill for dinner (we had these with yesterday’s pork chops), and put these on just a few minutes before you expect the other food to be done. That way they are warm off the grill about the same time you are carving up the meat.
Purely Primal 
Grilled turnips! Wow! That’s something I’ve never tried. Thanks for sharing.
These turnips are good! A little over 4 min/side if you want them to caramelize and get a little sweeter (perhaps that’s not so primal?). My husband actually liked the less-cooked ones, but he would also eat them raw like apples. We put them on the top rack of the grill and cooked them alongside pork and beef steaks, and zucchini.