Cedric Angeles; Prop Styling: Thom Driver
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 12

No need to heat up the oven to roast these vegetables when you can do It outdoors on the grill. Along with carrots, this recipe uses Hakurei turnips, sometimes referred to as salad turnips, due to their crisp, delicious raw flavor. Unlike other turnip varieties, Hakurei do not need to be cooked. They have an even-textured density and the flavor pairs well with a variety of different food items. They can be eaten raw, pickled, or cooked to enhance their natural sweetness. Trim the carrots and turnips and toss them with olive oil, salt, and pepper. Then place the whole turnips and carrots directly on the grates of a hot grill for up to 13 minutes. While vegetables are grilling, prepare the aioli using scallions, garlic cloves, egg yoks, lemon zest, and other ingredients. Use this flavorful condiment anywhere you would normally use mayonnaise, such as grilled burgers or sandwiches.

How to Make It

Step 1

Preheat a grill to medium-high (400°F to 450°F). Trim carrots and turnips, and rub dry with a kitchen towel. Remove and discard tops. 

Step 2

Toss together carrots, turnips, olive oil, salt, and pepper in a large bowl. Place carrots and turnips directly on grates of a hot grill. Grill, uncovered, turning often, until just tender, charring slightly, 7 to 8 minutes for carrots and 11 to 13 minutes for turnips. Remove from grill, and let cool completely.

Step 3

Meanwhile, prepare the Aioli: Char scallions on hot grill, 5 to 6 minutes; set aside to cool. Transfer scallions to a cutting board, and thinly slice crosswise. 

Step 4

Process sliced scallions, garlic, salt, lemon zest, and juice in a food processor until smooth. While machine is running, add egg yolks, processing until combined. Slowly drizzle olive oils into mixture, processing until it thickens and emulsifies. Taste for seasoning, and adjust as needed.

Step 5

Slice carrots and turnips into bite-size pieces. Sprinkle with parsley, and serve with Aioli.