Slow Roasted Balsamic Turnips

Balsamic vinegar mingles with butter and carmelized sugar to make a snappy glaze. Serve alongside roasted meats or poultry.

• Ready In: 2 hrs 10 mins
• Serves: 12

Ingredients

• 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

Directions

1. Preheat oven to 400*F.
2. In each of 2 large skillets, melt 2 tablespoons butter. Add the turnips to the skillets, flat side down; season with salt and pepper.
3. Cook over moderately high heat, turning once, unti browned, about 3 minutes per side. Transfer turnips to a bowl.
4. 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.
5. Slowly add the vinegar, being careful it doesn't bubble over; stir to dissolve the sugar.
6. Boil over high heat for 2 minutes; stir in the chicken stock and bring to a boil.
7. Arrange the turnips in a large baking dish; pour the caramel into the dish and top with thyme sprigs.
8. Bake 15 minutes; baste with caramel in the dish. Reduce oven to 350*F. and bake for 50 minutes.
9. 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.
10. Discard the thyme and serve.