 |
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. 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
|
Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |