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Pan-Roasted Turnips
Rape al Forno
Excerpted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home. © 2005 by Mario Batali. Published by Ecco Press.
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?)
- 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
1. In a 10- to 12-inch sauté pan, heat the butter over medium-high heat until it melts and begins to brown. Add the turnips, season with salt and pepper, and toss to coat well. Add the poppy seeds and sauté until the turnips are light golden brown, 8 to 9 minutes.
2. Add the paprika, tossing to coat. Add the vinegar, bring to a boil, and cook until it has evaporated. Serve hot.
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