Pan-Roasted Turnips
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: Makes 4 servings
This is a dish from Friuli, with clear Mittel Europe inspiration and flavor, and it is one of the few occasions where butter is actually better than olive oil. (Did I actually write that?)
Categories:
Ingredients
- 4 tablespoons unsalted butter
- 2 pounds turnips, scrubbed and quartered
- Salt and freshly ground black pepper
- 2 tablespoons poppy seeds
- 1 tablespoon paprika
- 1/4 cup red wine vinegar
Similar Recipes
Latest Recipes
Instructions
- 1. In a 10- to 12-inch sauté pan, heat the butter over medium-high heat until it melts and begins to brown.
- 2. Add the turnips, season with salt and pepper, and toss to coat well.
- 3. Add the poppy seeds and sauté until the turnips are light golden brown, 8 to 9 minutes.
- 4. Add the paprika, tossing to coat.
- 5. Add the vinegar, bring to a boil, and cook until it has evaporated. Serve hot.
Sponsor Become a sponsor
Sponsor Become a sponsor
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
