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Ingredients

Serves 12

• 1 3/4 pounds white turnips, peeled and cut into pieces 2 1/2 inches by 1 1/2 inches in size
• 1 3/4 pounds golden turnips or rutabagas, peeled, cut into pieces 2 1/2 inches by 1 1/2 inches in size
• 10 shallots (about 10 ounces), peeled, root end intact
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3/4 cup red-wine vinegar
• 2 bay leaves
• 6 sprigs fresh thyme
• 1/4 cup packed light-brown sugar
• 3 tablespoons unsalted butter

Description

Martha Stewart