Date: Thu, 5 Nov 1998 08:29:22 -0600
From: Hadass Eviatar (email@example.com)
Baked Turnip and Sauerkraut Casserole
This recipe is adapted from the November/December issue of the
Vegetarian Journal. It says that rutabagas may be substituted for the
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.
A word of caution - if the turnips have been hanging out in your fridge for
too long, they will develop a harsh flavour.