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Recipe copyright 2001, Mario Batali. All rights reserved 2 pounds turnips, cleaned and quartered 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. Yield: 4 to
6 servings | |||||||||||
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