| 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 |
ts |
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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