Pan Roasted Turnips
  • 2 pounds turnips, cleaned and cut into wedges
  • Salt and freshly ground pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons poppy seeds
  • 1 tablespoon paprika
  • 4 tablespoons red wine vinegar
  1. Season turnips with salt and pepper. In a large, heavy sauté pan, heat butter and oil. Add turnips and toss to coat well. Add poppy seeds and sauté until light golden brown, about 10 minutes. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes. Remove from heat and serve.