Sardines & Chocolat

2 tablespoons extra-virgin olive oil
1 tablespoon butter
2 medium carrots, peeled and thinly sliced lengthwise
2 medium parsnips, peeled and thinly sliced lengthwise
kosher salt and freshly ground black pepper
1 tablespoon poppy seeds
1 tablespoon Smoked Paprika from Terre Exotique
2 tablespoons red wine vinegar
2 tablespoons chopped fresh flat-leaf parsley

Preparation:

• Heat olive oil over medium heat in a cast iron skillet or large saute pan.
• Add the carrots and parsnips and season with salt and pepper, stirring to coat the veggies in. 
• Add the butter and poppy seeds and saute for about 7 to 9 minutes, until veggies cook down and turn golden. 
• Add the paprika and stir to coat the veggies evenly. 
• Mix in the vinegar and cook for 2 to 3 minutes until evaporated and veggies are tender. 
• Remove the skillet from the heat and season with salt and pepper to taste. 
• Sprinkle with parsley and serve immediately.