Free Recipe Baked Turnip and Sauerkraut Casserole
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Baked Turnip and Sauerkraut Casserole Recipe
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
Baked Turnip and Sauerkraut Casserole Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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