4. Meanwhile, pare and quarter potatoes. 5. Remove roasting pan from oven. Add potatoes to pan drippings around roast. Baste vegetables with drippings; then sprinkle with 1 tsp salt and one fifth tsp pe pper. 6. Roast, covered, 1 hr longer, or until turnip and potatoes are tender. If d esired, sprinkle potatoes with paprika. 7. Remove roast and vegetables to heated platter; keep warm. 8. Skim off excess fat from drippings. Over direct heat, bring remaining drip pings to boiling; boil, uncovered, 15 min. Spoon over pork and vegetables.