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Slow-Roasted Balsamic Turnips

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  • Total Time:
  • Servings: 12

Balsamic vinegar mixed with butter and caramel makes an inspired glaze for these pleasantly bitter roasted turnips.


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KEY: Fall, Winter, Roasting, Christmas, Dinner Party, Thanksgiving, Side Dishes, Healthy

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  • 4 tablespoons unsalted butter
  • 3 pounds medium turnips, peeled and cut into 6 wedges each
  • Salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup balsamic vinegar
  • 2 cups chicken stock
  • 4 thyme sprigs

How to make this recipe

  1. Preheat the oven to 400°. In each of 2 large skillets, melt 2 tablespoons of the butter. Add the turnips to the skillets, flat side down, and season with salt and pepper. Cook over moderately high heat, turning once, until browned, about 3 minutes per side. Transfer the turnips to a bowl.
  2. Scrape the butter from one skillet into the other. Evenly sprinkle the sugar over the butter. Cook over moderate heat until a rich brown caramel forms, 6 minutes. Slowly add the vinegar, taking care that it doesn't bubble over, and stir to dissolve the sugar. Boil over high heat for 2 minutes. Stir in the stock and bring to a boil.
  3. Arrange the turnips in concentric circles in a large, oval baking dish. Pour the caramel over the turnips, top with the thyme and bake for 15 minutes. Baste the turnips. Reduce the oven temperature to 350° and bake for 50 minutes. Baste the turnips again and increase the oven temperature to 400°. Continue baking for 30 minutes longer, or until the turnips are very tender and the caramel mixture has reduced to a glaze. Discard the thyme and serve.
Contributed By Published December 2006

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