![](https://static.wixstatic.com/media/e30c35_33bdfd022bec42d5a080b068c6558c1e~mv2.jpg/v1/fill/w_101,h_151,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/e30c35_33bdfd022bec42d5a080b068c6558c1e~mv2.jpg)
INGREDIENTS:
1 large turnip, cubed
1 tablespoon Verbena Dill Olive Oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 tablespoon lemon juice
DIRECTIONS:
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 and drain.
Add to a bowl, and toss with the olive oil, lemon juice, 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.
Drizzle remaining olive oil/seasoning mixture over the grilled turnips and serve while still hot.