Ingredients
| 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 |
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Instructions
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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