Baked Turnip And Sauerkraut Casserole Recipe

• 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

1. It says which rutabagas may be substituted for the turnips.
2. I have adapted it for FF.
3. Preheat oven to 350F.
4. In a large skillet, saute/fry onion and garlic in your favourite liquid.
5. 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).
6. Add in turnips and mustard in another layer (again, I mixed them together).
7. Top mix with sauteed onions.
8. Bake, uncovered, for 30 min.
9. Stir before serving.
10. Serves 6.
11. The VJ says which it has 78greased the dish.
12. A word of caution - if the turnips have been hanging out in your fridge for too long, they will develop a harsh flavour.

onion, sauerkraut, caraway seeds, crisp, brown mustard

Taken from cookeatshare.com/recipes/baked-turnip-and-sauerkraut-casserole-75987 (may not work)