Printable | Taste of Home

Kohlrabi 'n' Carrot Bake

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

Place kohlrabies and carrots in a large saucepan and cover with water.

Printed from tasteofhome.com Oct 13, 2008

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Kohlrabi 'n' Carrot Bake cont.

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.