Turnip Kraut: Brovada

4 pounds turnips, peeled and cut into 1/4-inch batons
8 cups water
4 cups red wine vinegar
4 tablespoons sugar
4 tablespoons salt
2 pounds red grapes, chopped roughly in a food processor
1/4 cup extra-virgin olive oil
1 yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 tablespoons all-purpose flour
1 teaspoon caraway seeds

Serving suggestions: grilled sausages or pork shank (stinco)

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

Two days later: In a 12 to 14-inch saute pan, heat the olive oil until smoking over medium heat. Add onions 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. Serve with grilled sausages or pork shank (stinco).

Yield: 4 servings