BBQ Spiced Turnips with Bulgur Wheat, Avocado and Garlic Scapes

By Andrew Luzmore

Recipe adapted from Chef Nick Pfannerstill

Ingredients:

• BBQ Turnips:

  • 1 bunch of Katchkie Farm turnips

  • 1/4 cup BBQ spice

  • 3 Tbs extra virgin olive oil

• Garlic Scape Vinaigrette:

  • 1/3 cup juice

  • 2/3 cup extra virgin olive oil

  • 1/3 cup garlic scape, finely chopped

  • 1 Tbs honey

  • 2 tsp kosher salt

• Bulgur Salad:

  • 1 cup medium bulgur wheat

  • 2 1/2 cups boiling water

  • 1 avocado cut into small pieces

  • 1/3 cup parsley chopped

  • 1/3 cup turnip greens, chopped

  • 1/3 cup toasted pumpkins seeds

Procedure:

1. Preheat oven to 375°F. Wash the turnips and their greens to remove any dirt or sand.  Dry the turnips thoroughly and toss with the oil and BBQ spice to create an even coating. Season with salt and place on a metal baking sheet and roast in the oven.

2. After 20 minutes remove the turnips from the oven and apply another layer of oil and BBQ spice. Return to oven and roast until the turnips are browned and fall apart when pressure is applied, about 30 more minutes.

3. For the vinaigrette, combine the lime juice, honey, salt and garlic scapes in a small bowl and mix. Slowly drizzle in the oil until the mixture is emulsified and the vinaigrette forms. Cover and reserve in the refrigerator.

4. Bring water to a boil in a medium sauce pot. Once the water is at a rolling boil add the bulgur, cover with a lid and remove from the heat. Let the bulgur sit for 30 minutes until it is cooked and has absorbed all of the water.

5. When the bulgur is cooled add the remaining ingredients and dress with 1/2 cup of the vinaigrette. Mix the salad until it is well combined. Adjust the seasoning with salt and more vinaigrette if needed. Top the salad with the BBQ turnips and serve.

---