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Turnip and Sauerkraut Casserole   Veg  HT  ACC  German  55mins


German Name: Gebackene Rüben mit Sauerkraut


Serves 4    Hot  Vegetarian  Vegan Vegetables   Accompaniment  Gluten Wheat Dairy Free  Eggless  Germany  Europe



4 Turnips, peeled and sliced

1 teasp Vegetable Oil
1 Onion, chopped

325g/12oz Sauerkraut
1 teasp Caraway Seeds
2 teasp Mustard


1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a deep ovenproof casserole. 


2. Place the turnip slices in a saucepan, cover with water, bring to the boil and cook for 10-15 minutes or until just tender.


3. Heat the oil n a large frying pan, add the onion and  fry gently until softened.

4. Drain the turnips well, return to the pan, add the mustard and mix well.


5. Place the sauerkraut and caraway seeds in the bottom of the casserole dish, place the turnips on top of the sauerkraut in an even layer, then  cover evenly with the sautéed onions.

6. Bake, uncovered, for 30 minutes. Stir well before serving.




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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