- 2 pounds turnips, cleaned and quartered
- Salt and pepper
- 4 tablespoons butter
- 2 tablespoons poppy seeds
- 1 tablespoon paprika
- 4 tablespoons red wine vinegar
Season turnips with salt and pepper. In a large ovenproof saute pan, heat butter until starting to brown. Add turnips and toss to coat well. Add poppy seeds and saute 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.
Recipe copyright 2001, Mario Batali. All Rights Reserved