Turnip Kraut: Brovada

• 4 pounds turnips, peeled and cut into 1/4-inch batons
• 8 cups water
• 4 cups red wine vinegar
• 4 tablespoons sugar
• 4 tablespoons salt
• 2 pounds red grapes, chopped roughly in a food processor
• 1/4 cup extra-virgin olive oil
• 1 yellow onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon caraway seeds
• Serving suggestions: grilled sausages or pork shank (stinco)

1. Place the turnips in a 2-gallon ceramic jar.
2. In a mixing bowl, stir together the water, vinegar, sugar, salt and crushed grapes and pour over turnips.
3. Cover and refrigerate for 48 hours.
4. Two days later: In a 12 to 14-inch saute pan, heat the olive oil until smoking over medium heat.
5. Add onions and garlic and cook until softened, about 8 minutes.
6. Add flour and caraway and stir through.
7. Drain turnips and add to pan.
8. Cook until very soft, careful not to break the turnips, about 1 hour.
9. Serve with grilled sausages or pork shank (stinco).

batons, water, red wine vinegar, sugar, salt, red grapes, extravirgin olive oil, yellow onion, garlic, flour, caraway seeds, suggestions

Taken from www.foodnetwork.com/recipes/mario-batali/turnip-kraut-brovada-recipe.html (may not work)