| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | lb | Turnips, peeled in 1/4" |
| batons | ||
| 8 | c | Water |
| 4 | c | Red wine vinegar |
| 4 | T | Sugar |
| 4 | T | Salt |
| 2 | lb | Red grapes, chopped roughly |
| in a food processor | ||
| 4 | T | Olive oil |
| 3 | Scallions, sliced | |
| 3 | Cloves garlic, sliced | |
| 2 | t | Flour |
| 1 | t | Caraway seed |
INSTRUCTIONS
Place turnips in a 2-gallon ceramic jar. In a mixing bowl, stir together water, vinegar, sugar, salt and crushed grapes and pour over turnips. Cover and refrigerate 48 hours. Two days later: In a 12 to 14-inch saute pan, heat olive oil until smoking over medium heat. Add scallions and garlic and cook until softened, about 8 minutes. Add flour and caraway and stir through. Drain turnips and add to pan. Cook until very soft, careful not to break the turnips, about 1 hour. Meanwhile, grill the sausages until just cooked through. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #588 by Sue <suechef@sover.net> on Apr 26, 1997
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