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Baked Turnip and Sauerkraut Casserole

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 -- 
Psalm 148