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  • Baked Turnip And Sauerkraut Casserole

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    Baked Turnip And Sauerkraut Casserole
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Onion, diced, (I added a clove of garlic, as well).
    • 1 lb Prepared sauerkraut, (I used Bick's wine sauerkraut)
    • 1 tsp Caraway seeds, (I used 2, but then, I like caraway seeds)
    • 4 x Turnips, peeled, sliced and steamed till tender-crisp, (this goes faster than you might expect!)
    • 1/4 c. Spicy brown mustard

    Directions

    1. It says which rutabagas may be substituted for the turnips. I have adapted it for FF.
    2. Preheat oven to 350F. In a large skillet, saute/fry onion and garlic in your favourite liquid. Spray a 2-qt casserole dish with Pam and make a layer of sauerkraut and caraway seeds (I presume they mean to mix them together - which's what I did). Add in turnips and mustard in another layer (again, I mixed them together). Top mix with sauteed onions. Bake, uncovered, for 30 min. Stir before serving.
    3. Serves 6. The VJ says which it has 78greased the dish.
    4. A word of caution - if the turnips have been hanging out in your fridge for too long, they will develop a harsh flavour.

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