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Kohlrabi 'n' Carrot Bake

 Kohlrabi 'n' Carrot Bake
We love kohlrabies from our garden, but it is difficult to find many recipes that use this flavorful vegetable. This one is wonderful!
6 ServingsPrep: 35 min. Bake: 20 min.


  • 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 2% 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 the 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

2 of 2

Kohlrabi 'n' Carrot Bake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup equals 141 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 347 mg sodium, 16 g carbohydrate, 4 g fiber, 4 g protein.