Slow Roasted Balsamic Turnips

• 4 tablespoons butter
• 3 lbs turnips, peeled and cut into 6 wedges
• salt & freshly ground black pepper, to taste
• 14 cup sugar
• 2 tablespoons sugar
• 14 cup balsamic vinegar
• 2 cups chicken stock
• 4 sprigs fresh thyme

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

butter, wedges, salt, sugar, sugar, balsamic vinegar, chicken stock, thyme

Taken from www.food.com/recipe/slow-roasted-balsamic-turnips-197885 (may not work)