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Grilled Japanese Turnips

Author Eric Skokan chef, farmer, & owner Black Cat Farm Table Bistro


  • 1 bunch Hinona Kabu turnips
  • 1 bunch Magenta turnips
  • 1 bunch Hakeri turnips
  • 1 bunch asparagus
  • 1 red onion
  • 2 stalks green garlic
  • 1 bunch parsley
  • 1/2 lemon
  • olive oil, to taste
  • salt and pepper, to taste


  • Remove the greens from the turnips. Keep the greens in a plastic bag for a later date. Cut onion and round turnips in half. Keep them large, so they don't fall through the grill.
  • Lightly brush all vegetables with olive oil. Put on the grill and flip every 5 to 8 minutes to allow for dark grill marks, or until cooked to desired texture.
  • Chop full bunch of parsley and all grilled ingredients roughly. Toss in the desired amount of olive oil. We did a quarter of a cup. Squeeze the juice of half of a lemon and toss with salt and pepper. Voila!