Baked Turnip and Sauerkraut Casserole
Ingredients:
- 1 onion, diced (I added a clove of garlic, as well)
- 1 pound prepared sauerkrautp (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
Preparation:
Preheat oven to 350° F. In a large skillet, sauté onion and garlic in your favourite liquid. Spray a 2-quart casserole dish with Pam and make a layer of sauerkrautp 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 sautéed onions. Bake, uncovered, for 30 minutes. Stir before serving.
A word of caution - if the turnips have been hanging out in your fridge for too long, they will develop a harsh flavour.
Servings: 6Source: Hadass Eviatar
Submitted by: Recipe Group Member
Date: Nov 5, 1998
