BBQ-roasted potatoes. We added some fresh herbs from a friend's garden, a light dusting of Kosher salt and a few grinds of black pepper, and when they were ready they were even better than I had hoped: Mellow with a subtle sweetness and a much lighter earthiness and none of the bitterness that can mar the flavor of mature turnips. Even if all you have are larger, mature turnips, I bet that slow-roasting them on your grill will remove much of that bite and replace it with a richer, sweeter flavor.
Here are step by step instructions for grilled turnips - this method works for whatever quantity you want to make. All you need are turnips, olive oil, a few sprigs of fresh thyme & rosemary (or other fresh herbs of your choice), salt & pepper, and a large enough piece of foil to hold the turnips as they grill.
1. Wash & trim the turnips, peel if desired (recommended for larger, mature turnips but not necessary for baby turnips - we didn't peel ours) and quarter or cut into small chunks.
2. Make a foil "boat" from a large piece of aluminum foil by folding up the edges and place this boat on a sturdy plate or cutting board (this will make it easier to transfer the boat onto the grill when ready to cook the turnips). Place turnip chunks in the boat in a single layer, generously drizzle with olive oil, sprinkle with salt & pepper to taste, and gently stir to coat all sides of the turnips, making sure you spread them back out into a single layer. Place the herb sprigs over the seasoned turnips.
3. Carefully transfer the foil boat onto your preheated BBQ grill - you want to cook the turnips over direct, medium heat. Cover the grill and let the turnips cook for about 1 hour or until golden and fork-tender, using tongs to turn the turnips at the halfway point.
Carolina Sauce Company