2 lbs turnips, quartered
4 T butter or olive oil
2 T poppy seeds
1 T sweet paprika
4 T red wine vinegar
salt and pepper, to taste

1. In a large skillet over medium heat, melt butter until foamy or heat oil. Add turnips and toss to coat well. Add poppy seeds and sauté for about ten minutes. Turn heat down if the turnips start to burn.

2. Add paprika and toss to coat. Stir in vinegar and cook until evaporated, 4 to 5 minutes. Remove from heat. Add salt and pepper.