We have decided to call the sauerruben turnip burnip, the sauerkraut cabbage burnip, the brined beets beet burnip…you get the picture.  But mostly we call it delicious.  I brought the turnip burnip up from the basement this evening and we ate it with bratwurst (kosher from Atlanta, so-so), rice, and sautéed zucchini from the CSA.  The turnip burnip turned out great.  Even the formerly sceptical four-year-old loved it.  See him eating it straight from the crock.  On tonight’s agenda – cabbage and beet burnip into the crock and down to the basement.