Musetto with Brovada



4 servings



4 lbs. turnips, peeled and cut into 1/4-inch batons
8 cups water
4 cups red wine vinegar
4 tbsp. sugar
4 tbsp. salt
2 lbs. red grapes, roughly chopped using a food processor
4 tbsp. olive oil
3 scallions, sliced
3 cloves garlic, sliced
2 tsp. flour
1 tsp. caraway seeds
4 servings Muster Sausage


Place turnips in a 2-gallon ceramic jar. In a mixing bowl, stir together water, vinegar, sugar, salt and crushed grapes and pour over turnips. Cover and refrigerate 48 hours.

Two days later:
In a 12- to 14-inch sauté pan, heat olive oil until smoking over medium heat. Add scallions and garlic and cook until softened, about 8 minutes. Add flour and caraway and stir through. Drain turnips and add to pan. Cook until very soft, careful not to break the turnips, about 1 hour.

Meanwhile, grill the Muster Sausages until just cooked through. Add to cooking brovada during last 10 minutes and serve in a large bowl with spoons.

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