Turnip and Rhubarb Kraut
Serves8 to 10
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish, vegetable
Dietary Considerationvegan, vegetarian
Five Ingredients or LessYes
Taste and Texturecrisp, light, sweet, tart
Type of Dishvegetable
- 3 pounds small white turnips
- 3 tablespoons salt
- 1 cup cider vinegar
- 2 pounds fresh rhubarb spears
- ½ to ¾ cup sugar, depending on the redness of the rhubarb
Peel the turnips and coarsely grate them into a bowl. Toss with salt and vinegar. Cover and set aside at room temperature for 1 hour.
Cut the rhubarb into 2-inch pieces. Cut each piece lengthwise into 3 strips. Wash in cold water and drain.
Place the rhubarb in a large saucepan and toss with the sugar. Cook the rhubarb over moderate heat for 5 minutes, or until the rhubarb begins to wilt but still is slightly crisp.
Drain the grated turnips in a colander or strainer, pressing out as much liquid as possible. Fold the turnips into the rhubarb and cook until heated through. Serve immediately.