Root Veggies with Dill Dressing | The Little Shop of Olive Oils

Root Veggies with Dill Dressing

Tracey Wilkinson

Ingredients

Turnips (or substitute with another Root Vegetable)

  • 1 large turnip, cubed
  • 1 tablespoon  Wild Fernleaf Dill Extra Virgin Olive Oil 
  • 1/2 teaspoon  Himalayan sea salt
  • 1/4 teaspoon black pepper

Dill Oil

  • 2 teaspoons minced fresh dill
  • 1 tablespoon Extra Virgin Olive Oil (any selection), or use Lemon or Dill olive oil for even more flavor
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Himalayan sea salt

Directions

  1. If using wood skewers, soak in water for at least an hour before using.
  2. 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 the olive oil, salt, and pepper.
  3. Preheat the grill to medium-low. Thread the turnips onto skewers and grill until lightly charred, 2 to 3 minutes on each side.
  4. To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and serve while still hot.

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