Recipe for Baked Turnip and Sauerkraut Casserole 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
1 x Onion, diced, (I added a clove of garlic, as well).
1 lb Prepared sauerkraut, (I used Bicks wine sauerkraut)
1 tsp Caraway seeds, (I used 2, but then, I like caraway seeds)
4 x Turnips, peeled, sliced and steamed until tender-crisp, (this goes faster than you might expect!)
Instructions:
Instructions: 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 - thats 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
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.

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