| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Turnips, peeled, in 1/4" batons |
| 8 |
c |
Water |
| 4 |
c |
Red wine vinegar |
| 4 |
tb |
Sugar |
| 4 |
tb |
Salt |
| 2 |
lb |
Red grapes, chopped roughly in a food processor |
| 4 |
tb |
Olive oil |
| 3 |
|
Scallions, sliced |
| 3 |
|
Cloves garlic, sliced |
| 2 |
ts |
Flour |
| 1 |
ts |
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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