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Slow Roasted Balsamic Turnips

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“Balsamic vinegar mingles with butter and carmelized sugar to make a snappy glaze. Serve alongside roasted meats or poultry.”
2hrs 10mins

Ingredients Nutrition

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

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