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Slow Roasted Balsamic Turnips

Source of Recipe

Marcie Dingerson


Recipe Introduction

Oringins Unknown

List of Ingredients

4 tablespoons ghee
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 gf chicken stock
4 sprigs fresh thyme


Recipe

Preheat oven to 400*F.

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

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

Cook over moderately high heat, turning once, until 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 ghee.

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.