Kohlrabi Carrot Bake

by jennifer on March 12, 2011

  • 3 medium kohlrabi, peeled and sliced
  • 4 medium carrots, sliced
  • 1/4  cup chopped onion
  • 3 TBLS butter, divided
  • 2 TBLS all purpose flour
  • 1/2 tsp salt
  • dash black pepper
  • 1 1/2 cups milk
  • 1/4 cup minced fresh parsley
  • 1 TBLS lemon juice
  • 3/4 cup soft bread crumbs
  1.  Steam carrots and kohlrabi until tender, about 15 minutes, and set aside
  2. In a large skillet, saute onion in 2 TBLS butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in the milk. Bring to a gentle boil and stir for 2 minutes, or until thickened.
  3. Remove from heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt baking dish that has been lightly greased.
  4. In a small skillet, melt remaining butter over medium heat. Add bread crumbs. Cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture.
  5. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Don't forget to share...Tweet about this on TwitterPin on PinterestShare on FacebookEmail this to someone

Previous post:

Next post: