This recipe is from the November/December issue of the Vegetarian Journal.
It says that rutabagas may be substituted for the turnips. I have adapted
it for FF.
1 onion, diced (I added a clove of garlic, as well).
1 pound prepared sauerkraut (I used Bick's wine sauerkraut)
1 tsp caraway seeds (I used 2, but then, I like caraway seeds)
4 turnips, peeled, sliced and steamed until tender-crisp (this goes faster
than you might expect!)
1/4 cup spicy brown mustard
Preheat oven to 350F. In a large skillet, saute onion and garlic in your
favourite liquid. Spray a 2-quart casserole dish with Pam and make a layer
of sauerkraut and caraway seeds (I presume they mean to mix them together -
that's what I did). Add turnips and mustard in another layer (again, I
mixed them together). Top mixture with sauteed onions. Bake, uncovered, for
30 minutes. Stir before serving. Serves 6. The VJ says that it has 78
calories and 2 g fat per serving, but they sauteed the onions in oil and
greased the dish.
A word of caution - if the turnips have been hanging out in your fridge for
too long, they will develop a harsh flavour.
Be well, Hadass
Dr. Hadass Eviatar (XX) mailto:eviatar@xxxxxxxxxx
National Research Council of Canada Phone: (204) 984 - 6618
Institute for Biodiagnostics Fax: (204) 984 - 7036
435 Ellice Avenue, Winnipeg, MB, R3B 1Y6 http://www.ibd.nrc.ca/~eviatar
-- Fire and hail, snow and vapour, stormy wind fulfilling His word --