Slow Roasted Balsamic Turnips
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 59.16 ml butter
- 1360.77 g turnips, peeled and cut into 6 wedges
- salt & freshly ground black pepper, to taste
- 59.14 ml sugar
- 29.58 ml sugar
- 59.14 ml balsamic vinegar
- 473.18 ml chicken stock
- 4 sprig fresh thyme
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ