Vanilla-Braised Turnips

• 14 ounces chicken broth
• 2 tablespoons white wine
• 12 teaspoon fresh thyme leave
• 12 bay leaf
• 12 cup butter
• 12 small turnips (peeled, quartered)
• 12 small beets (roasted, peeled & quartered)
• 1 vanilla bean (split, seeds scraped & reserved)
• 12 teaspoon salt
• 12 teaspoon black pepper (freshly ground)

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

chicken broth, white wine, thyme, bay leaf, butter, beets, vanilla bean, salt, black pepper

Taken from www.food.com/recipe/vanilla-braised-turnips-310704 (may not work)