Vanilla-Braised Turnips

Directions

1. 1
   Roast the beets several hours ahead (if using) to allow them time to cool to peel without pain on top of stain.
2. 2
   Heat chicken broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low.
3. 3
   Cook until reduced by half, about 8 minutes.
4. 4
   Meanwhile, melt butter in a large skillet over medium heat.
5. 5
   Add turnips, vanilla bean pod and seeds, salt and pepper to taste.
6. 6
   Cook, stirring occasionally, until just beginning to soften, about 5 minutes.
7. 7
   Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes.
8. 8
   Add beets after 10 minutes & avoid stirring much afterwards.
9. 9
   Discard vanilla bean pod & serve.