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May 8, 2009

PAN-ROASTED POPPY AND PAPRIKA TURNIPS

PAN-ROASTED POPPY AND PAPRIKA TURNIPS

3 to 4 medium turnips — peeled and quartered
3 tablespoons butter
4 tablespoons red wine vinegar
2 tablespoons poppy seeds
Salt and pepper to taste
1 1/2 tablespoons paprika

In a large oven-proof sauté pan, heat butter until just starting to brown.

Add turnips and toss to coat well.

Add poppy seeds and sauté, until light golden brown, about eight to nine minutes.

Add paprika, salt and pepper and toss to coat.
Add vinegar and cook until evaporated, four to five minutes.
Remove from heat and serve.

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