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Roasted Glazed Turnips with Bacon and Balsamic Vinegar

By America's Test Kitchen

Published on July 28, 2011

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Serves 6

Roasted Glazed Turnips with Bacon and Balsamic Vinegar

Ingredients

2 pounds turnips (purple-topped), peeled and cut into ¾-inch cubes4 shallots, peeled and sliced2 tablespoons maple syrup 2 tablespoons balsamic vinegar 1 tablespoon chopped fresh rosemary Salt and pepper 3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)½ cup water 6 slices bacon, cut into ¼-inch strips and cooked until crisp

Before You Begin

Use only purple-top turnips for this recipe; yellow turnips (rutabagas) take longer to cook.

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss turnips, shallots, syrup, vinegar, rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex 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.
Roasted Glazed Turnips with Bacon and Balsamic Vinegar

Roasted Glazed Turnips with Bacon and Balsamic Vinegar

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By America's Test Kitchen
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Yield

Serves 6

Ingredients

2 pounds turnips (purple-topped), peeled and cut into ¾-inch cubes
4 shallots, peeled and sliced
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
½ cup water
6 slices bacon, cut into ¼-inch strips and cooked until crisp

Ingredients

2 pounds turnips (purple-topped), peeled and cut into ¾-inch cubes
4 shallots, peeled and sliced
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
½ cup water
6 slices bacon, cut into ¼-inch strips and cooked until crisp

Ingredients

2 pounds turnips (purple-topped), peeled and cut into ¾-inch cubes
4 shallots, peeled and sliced
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh rosemary
Salt and pepper
3 tablespoons unsalted butter (1 tablespoon melted and 2 tablespoons cubed)
½ cup water
6 slices bacon, cut into ¼-inch strips and cooked until crisp

Why This Recipe Works

Root vegetables can be hard and fibrous, but in recipes with creative glazes and tempered cooking methods, these humble side dishes really shine. For our Roasted Glazed Turnips with Bacon and Balsamic Vinegar recipe, we cooked the turnips in water, which transformed them into silky, tender morsels. Adding rosemary, balsamic vinegar, and shallots to the cooking liquid boosted the vegetables’ flavor, and incorporating maple syrup helped tame any bitterness.

Before You Begin

Use only purple-top turnips for this recipe; yellow turnips (rutabagas) take longer to cook.

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss turnips, shallots, syrup, vinegar, rosemary, 1/2 teaspoon salt, 1/8 teaspoon pepper, and melted butter in 13 by 9-inch Pyrex 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.

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Appears In

Magazine

October / November 2006

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How To

Rutabagas vs. Turnips

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