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.
Where all things food are happening.