Poppy seeds and paprika add an unexpected touch to this easy roasted dish from chef Mario Batali.
2 pounds turnips
4 tablespoons butter
2 tablespoons poppy seeds
1 tablespoon paprika
4 tablespoons red wine vinegar
1. Season turnips with salt and pepper.
2. In a large ovenproof 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.