| PAN-ROASTED TURNIPS WITH POPPY AND PAPRIKA |
Makes 4 servings
2 pounds turnips, cleaned and quartered
Salt and freshly ground pepper, to taste
4 Tbsp. butter
2 tsp. poppy seeds
1 Tbsp. paprika
4 Tbsp. red wine vinegar
Season turnips with salt and pepper. In a large oven-proof sauté pan,
heat butter until starting to brown. Add turnips and toss to coat well.
Add poppy seeds and sauté until light golden brown, about 8 to 9
minutes. Add paprika and toss to coat. Add vinegar and cook until
evaporated, 4 to 5 minutes, remove from heat and serve.
From: Foodnetwork.com