Kohlrabi-carrot bake

From CSA member Meredith Handt

A few people asked me how I made my kohlrabi, this past Wednesday. I found this on cooks.com and liked it. Enjoy!

KOHLRABI-CARROT BAKE
Printed from cooks.com
2 c. cubed kohlrabi
2 c. sliced carrots
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1/4 c. parsley, snipped
1 tbsp. lemon juice

TOPPING:
3/4 c. soft bread crumbs
1 tbsp. butter, melted

Cook kohlrabi and carrots until tender. Drain. In saucepan cook onion in butter until tender but not browned. Blend in flour, salt and pepper. Gradually add milk. Cook and stir until thick and bubbly. Stir in vegetables, parsley and lemon juice. Put in 1 quart casserole. Sprinkle moistened bread crumbs around edge. Bake 20 to 25 minutes in 350 degree oven.

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2 Responses to Kohlrabi-carrot bake

  1. Meredith….that sounds delicious!

  2. Melanie says:

    Thanks for sharing! We made this tonight with a few subs and really liked it! I used a bag of frozen rustic carrots from trader joe’s (yellow and orange carrot chunks), and used dried parsley since I was out of fresh. I steamed the carrot mix and kohlrabi separately in the microwave and that worked well too.

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