Wednesday, December 10, 2008


adapted from copyright 2001, Mario Batali
  • 2 pounds white Hakureri & Scarlet turnips, cleaned and quartered
  • sea salt & pepper
  • 4 tablespoons butter
  • 2 tablespoons poppy seeds
  • 1 tablespoon paprika
  • 4 tablespoons red wine vinegar or apple cider 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.

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