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Baked Turnip And Sauerkraut Casserole

0
(0)
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)
----------------------------------------------
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


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