As we are heading into BBQ season, but not quite everything grill-able in season. Why not grill some starch! Wait, what?

These turnip and potato kabobs are fun, and a different take on just regular side of potatoes. With the fresh dill and olive oil, it gives the freshness summer has to offer. You can also substitute the potatoes for another root veg, like yams!

Turnips are a root vegetable that I always thought looked difficult to cook, but they are really no different than preparing a potato. Some fun facts about turnips:

Turnip can be planted during the spring, summer or fall, depending on the climate. The plant is ready for the harvest usually 45 to 60 days after sowing. So really, they are always in season in BC!

Turnip is a rich source of dietary fibres, vitamins C and potassium. The leafy part of the plant contains more nutrients compared to the root. Leaves are a rich source of vitamins B6, E, K, A and C and minerals such as calcium, copper, iron and manganese. 100g of the fresh root contains only 28 calories.

Turnips are related to mustard plants!

Here is the recipe for Turnip and Potato Kabobs on the BBQ:

Ingredients:

1 large turnip, cubed

Red potatoes, cubed or quartered

1 tablespoon (15 ml) olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

Dill Oil

2 teaspoons minced fresh dill

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) lemon juice

¼ teaspoon salt

Method:

Soak wood skewers in water (or throw them in a wine bottle) and soak for at least an hour before using. This will prevent splinters and burning.  Bring a pot of water to a boil over high heat, add the cubed turnips and potato, and cook for 2 minutes. Drain, add to a bowl and toss with the olive oil, salt, and pepper. Preheat the grill and thread the turnips and potato onto skewers and grill until lightly charred, 2 to 3 minutes on each side.

To make the dill oil: Combine all the ingredients in a bowl and whisk together. Drizzle the dill oil over the grilled turnips and potato and serve while still hot.

Enjoy!