ROASTED HOLIDAY TURNIPS

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.