Slow Roasted Balsamic Turnips

1. 1

   Preheat oven to 400*F.

2. 2

   In each of 2 large skillets, melt 2 tablespoons butter.

3. 3

   Add the turnips to the skillets, flat side down; season with salt and pepper.

4. 4

   Cook over moderately high heat, turning once, unti browned, about 3 minutes per side.

5. 5

   Transfer turnips to a bowl.

6. 6

   Scrape the butter from one skillet to another; evenly sprinkle the sugar over the butter.

7. 7

   Cook over medium heat until a rich brown caramel forms, 6 minutes.

8. 8

   Slowly add the vinegar, being careful it doesn't bubble over; stir to dissolve the sugar.

9. 9

   Boil over high heat for 2 minutes; stir in the chicken stock and bring to a boil.

10. 10

    Arrange the turnips in a large baking dish; pour the caramel into the dish and top with thyme sprigs.

11. 11

    Bake 15 minutes; baste with caramel in the dish.

12. 12

    Reduce oven to 350*F. and bake for 50 minutes.

13. 13

    Baste the turnips again and increase oven to 400*F. Continue baking 30 minutes longer, or until the turnips are very tender and the caramel has reduced to a glaze.

14. 14

    Discard the thyme and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.