First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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1 bunch Turnips, cleaned and quartered
Leaves from above, washed, stemmy parts removed
salt and pepper
3 1/2 Tbls. butter
1 Tbls. poppy seeds
1/2 Tbls. olive oil
1/2 Tbls. paprika
2 Tbls. red wine vinegar
Season turnips with salt and pepper. In a large sauté pan, heat 2 Tbls. butter until starting to brown. Add turnip quarters and toss to coat well. Add poppy seeds and sauté until light golden brown, about 8 to 9 minutes. In a separate sauté pan, heat 1/2 Tbls. each of butter and olive oil. Sauté turnip greens until wilted and bright green. Remove from pan, chop and arrange on serving dish. Add paprika to turnip bottoms, toss to coat. Add vinegar and cook until evaporated, 4 to 5 minutes, remove from heat and serve on the bed of greens.