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Have you made Pan-Roasted Turnips with Poppy And Paprika?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 169
% Daily Value**
Total Fat 14g
21%
Saturated Fat 8g
12%
Unsaturated Fat 2g
Cholesterol 31mg
10%
Sodium 172mg
7%
Total Carbohydrate 11g
4%
Dietary Fiber 4g
15%
Sugars 6g
Protein 2g
Vitamin A  25%Vitamin C  48%
Calcium  11%Iron  8%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Pan-Roasted Turnips with Poppy And Paprika

Date Added: June 11, 2009

Ingredients:

2 Pounds Turnips cleaned, quartered
4 Tablespoons Butter (1/4 stick) cut into 6 pieces
2 Tablespoons Poppy Seeds
1 Tablespoon Paprika or chopped parsley
4 Tablespoons Red Wine Vinegar
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Directions:

1. Season turnips with salt and pepper.

2. In a large oven-proof saute pan, heat butter until starting to brown.

3. Add turnips and toss to coat well. Add poppy seeds and saute until light golden-brown, about 8 to 9 minutes.

4. Add paprika and toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve.

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Dietary Notes:
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is high in Vitamin C with 48% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Turnip, Poppy Seed, Vinegar allergies.
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