Pan-Roasted Poppy and Paprika Turnips

[Guest guest]

These are sooo goood

Mari

 

Pan-Roasted Poppy and Paprika Turnips

 

1 1/2 lb. turnips, cleaned and quartered

4 tbsps. butter

4 tbsps. red wine vinegar

2 tbsps. poppy seeds

salt and pepper to taste

1 1/2 tbsps. paprika

 

Season turnips with salt and pepper. In a large

oven-proof sautee pan, heat butter until starting to

brown. Add turnips and toss to coat well. Add poppy

seeds and sautee, 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.

 

 

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