Cook's Country Roasted Glazed Turnips with Bacon and Balsamic Vinegar
|2 pounds||purple-top turnips, peeled and cut into 3/4-inch cubes |
|4||shallots, peeled and sliced thin |
|2 tablespoons||maple syrup|
|2 tablespoons||balsamic vinegar|
|1 tablespoon||chopped fresh rosemary|
|Salt and pepper|
|1 tablespoon||unsalted butter, melted |
|2 tablespoons||unsalted butter, cubed|
|6 slices||bacon, cut into 1/4-inch strips and cooked until crisp|
Notes: Creative glazes and a novel cooking method transform humble root vegetables into exciting side dishes. Use only purple-top turnips for this recipe; yellow turnips (rutabagas) take longer to cook. Serves 6
1. Adjust oven rack to middle position and heat oven to 450 degrees F. Toss turnips, shallots, syrup, vinegar, rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13-inch by 9-inch glass or ceramic baking dish. Pour water over vegetables, cover with foil, and roast until turnips begin to soften, about 25 minutes.
2. Remove foil and continue to roast, tossing occasionally, until turnips are tender and spotty brown and liquid is reduced to thick glaze, 25 to 30 minutes. Add bacon and cubed butter and toss. Adjust seasonings and serve.