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turnip-sauerkraut-casserole recipe

Date: Thu, 5 Nov 1998 08:29:22 -0600
From: Hadass Eviatar (eviatar@ibd.nrc.ca)

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.

kwvegan vegan