Nutrition Facts

  • One serving:
  • 3/4 cup (prepared with reduced-fat butter and fat-free milk)
  • Calories:
  • 108
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 11 mg
  • Sodium:
  • 321 mg
  • Carbohydrate:
  • 16 g
  • Fiber:
  • 4 g
  • Protein:
  • 5 g
  • Diabetic Exch:
  • 2 vegetable, 1/2 starch, 1/2 fat.

Kohlrabi 'n' Carrot Bake

We love kohlrabies from our garden, but there don’t seem to be many recipes that use this flavorful vegetable. This one is wonderful!

SERVINGS

6

CATEGORY

Lower Fat

METHOD

Baked

PREP

35 min.

COOK

20 min.

TOTAL

55 min.

INGREDIENTS

  • 3 medium kohlrabies, peeled and sliced
  • 4 medium carrots, sliced
  • 1/4 cup chopped onion
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 1-1/2 cups milk
  • 1/4 cup minced fresh parsley
  • 1 tablespoon lemon juice
  • 3/4 cup soft bread crumbs

DIRECTIONS

Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside.
    In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray.
    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. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008