Recipe - Baked Turnip And Sauerkraut Casserole

1 Onion; minced , (I added a
clove of garlic, as well).
1 pound Prepared sauerkraut; (I used
Bick's wine sauerkraut)
1 teaspoon Caraway seeds; (I used 2,
but then, I like caraway
seeds)
4 Turnips; peeled, cut or sliced up and
steamed until tendercrisp,
(this goes faster than you
might expect!)
One fourth cup Spicy brown mustard

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 2quart 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.