| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | Onion, diced I added a | |
| clove of garlic as | ||
| well. | ||
| 1 | lb | Prepared sauerkraut, I used |
| Bick's wine sauerkraut | ||
| 1 | t | 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 | c | Spicy brown mustard |
INSTRUCTIONS
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. Posted to fatfree digest by Hadass Eviatar <eviatar@ibd.nrc.ca> on Nov 5, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6793
Calories From Fat: 2476
Total Fat: 275.1g
Cholesterol: 2972.2mg
Sodium: 3707mg
Potassium: 12840.9mg
Carbohydrates: 147.9g
Fiber: 40.3g
Sugar: 84.6g
Protein: 886.6g