I have decided to share what I'm cooking from the garden on Friday. On the menu today is Lemon-Rosemary Grilled Chicken with Turnip Thyme Puree.
Let's start with the chicken. In full disclosure I used an Ina Garten recipe from the food network. You can get the whole recipe here: Ina Garten's Recipe.
The remaining lemon was sliced and put on the non-skin side of the chicken along with the two sprigs of rosemary. The whole thing was wrapped in plastic and put in the refrigerator to marinate for about an hour.
Because it wasn't very flat, I placed my bacon press on top of it hoping to compress it a bit.
While it was marinating I was able to cleanup the kitchen. Nice.
The chicken was placed on the grill, skin side down and hubs took over. (I did have him put the bacon press on the chicken while it cooked to try to flatten it more. )
I went in and prepared the turnips.
Tyler Florence's Recipe.
His recipe says 3 large turnips. I had 7 small to really, really small turnips. I figured I did not have as many turnips as he would have had, so I stopped measuring and just eye-balled stuff.
The instructions were to keep the heat at medium and bring to a gentle simmer until the turnips are tender. But I went outside to look at the garden and the milk was boiling over when I got back in. Oops.
Then, using my favorite tool - the immersion blender, I pureed the turnips, adding milk as I felt it was needed from the bowl.
About this time, the chicken was done.
These will definitely appear on our dinner table again this summer. A very delicious way to cook both chicken and turnips using fresh herbs from the garden!