Slow Roasted Balsamic Turnips

Directions

1. 1
   Preheat oven to 400*F.
2. 2
   In each of 2 large skillets, melt 2 tablespoons butter.
3. 3
   Add the turnips to the skillets, flat side down; season with salt and pepper.
4. 4
   Cook over moderately high heat, turning once, unti browned, about 3 minutes per side.
5. 5
   Transfer turnips to a bowl.
6. 6
   Scrape the butter from one skillet to another; evenly sprinkle the sugar over the butter.
7. 7
   Cook over medium heat until a rich brown caramel forms, 6 minutes.
8. 8
   Slowly add the vinegar, being careful it doesn't bubble over; stir to dissolve the sugar.
9. 9
   Boil over high heat for 2 minutes; stir in the chicken stock and bring to a boil.
10. 10
    Arrange the turnips in a large baking dish; pour the caramel into the dish and top with thyme sprigs.
11. 11
    Bake 15 minutes; baste with caramel in the dish.
12. 12
    Reduce oven to 350*F. and bake for 50 minutes.
13. 13
    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.
14. 14
    Discard the thyme and serve.