Prep 35 mins
Cook 1 hr 35 mins
Balsamic vinegar mingles with butter and carmelized sugar to make a snappy glaze. Serve alongside roasted meats or poultry.
- 4 tablespoons butter
- 3 lbs turnips, peeled and cut into 6 wedges
- salt & freshly ground black pepper, to taste
- 1⁄4 cup sugar
- 2 tablespoons sugar
- 1⁄4 cup balsamic vinegar
- 2 cups chicken stock
- 4 sprigs fresh thyme
- Preheat oven to 400*F.
- In each of 2 large skillets, melt 2 tablespoons butter. Add the turnips to the skillets, flat side down; season with salt and pepper.
- Cook over moderately high heat, turning once, unti browned, about 3 minutes per side. Transfer turnips to a bowl.
- Scrape the butter from one skillet to another; evenly sprinkle the sugar over the butter. Cook over medium heat until a rich brown caramel forms, 6 minutes.
- Slowly add the vinegar, being careful it doesn't bubble over; stir to dissolve the sugar.
- Boil over high heat for 2 minutes; stir in the chicken stock and bring to a boil.
- Arrange the turnips in a large baking dish; pour the caramel into the dish and top with thyme sprigs.
- Bake 15 minutes; baste with caramel in the dish. Reduce oven to 350*F. and bake for 50 minutes.
- 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.
- Discard the thyme and serve.
The flavor of these will "blast your mouth" with the sweet-sour sauce. My wife's initial reaction was "delicious." I concur and will make it again. Just search for a way to eat an easily grown vegetable. This is a saved one and I will make it again. I may reduce the sauce next time to half as I think it would be enough for our taste. Enjoy! Jim in So. California.