Musetto with 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
• 4 tablespoons olive oil
• 3 scallions, sliced
• 3 garlic cloves, sliced
• 2 teaspons flour
• 1 teaspoon caraway seed

1. Place turnips in a 2-gallon ceramic jar.
2. In a mixing bowl, stir together water, vinegar, sugar, salt and crushed grapes and pour over turnips.
3. Cover and refrigerate 48 hours.
4. Two days later: In a 12 to 14-inch saute pan, heat olive oil until smoking over medium heat.
5. Add scallions 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. Meanwhile, grill the sausages until just cooked through.
10. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons.

batons, water, red wine vinegar, sugar, salt, red grapes, olive oil, scallions, garlic, flour, caraway seed

Taken from www.foodnetwork.com/recipes/musetto-with-brovada-recipe.html (may not work)