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| 1 | Onion; diced, (I added a clove of garlic, as well). |
| 1 x ca. 450 g | Prepared sauerkraut; (I used Bick's wine sauerkraut) |
| 1 Teelöffel | 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 Tasse | Spicy brown mustard |
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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.
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.
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