Ingredients Jump to Instructions ↓

  1. 3 medium kohlrabies, peeled and sliced

  2. 4 medium carrots, sliced

  3. 1/4 cup chopped onion

  4. 3 tablespoons butter, divided

  5. 2 tablespoons all-purpose flour

  6. 1/2 teaspoon salt Dash pepper

  7. 1-1/2 cups whole milk

  8. 1/4 cup minced fresh parsley

  9. 1 tablespoon lemon juice

  10. 3/4 cup soft bread crumbs

Instructions Jump to Ingredients ↑

  1. 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 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.


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