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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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We love kohlrabies from our garden, but it is difficult to find many recipes that use this flavorful vegetable. This one is wonderful! Ingredients:
3 medium kohlrabies, peeled and sliced |
4 medium carrots, sliced |
1/4 cup chopped onion |
3 tablespoons butter, divided |
2 tablespoons king arthur unbleached 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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6 servings.
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