Sauerruben from The Gefilte Manifesto: New Recipes for Old World Jewish Foods (page 65) by Jeffrey Yoskowitz and Liz Alpern
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turnips
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EYB Comments
Prepare 3-6 days before using.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Apple-pear sauce; Fried sour pickles with garlic aioli; Make-at-home matzo; Pickle brine bread; Seeded honey rye pull-apart rolls; Jewish rye; Leek soup with beet greens; Full-bodied vegetable broth; Mushroom and barley soup; Classic chicken soup; Rustic matzo balls; Egg lokshen "noodles"; Spiced herring in oil; Old World stuffed gefilte fish; Peasant potato salad; Root vegetable latkes; Braised sauerkraut and potato gratin; Alsatian roasted goose with apples and onions; Kimchi-stuffed cabbage; Wine-braised brisket with butternut squash
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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