Carrot and Kohlrabi Casserole
What You Need:
4 carrots, peeled and sliced
3 kohlrabies, peeled and sliced
1 onion, chopped
3 tbsp. butter, divided
2 tbsp. flour
1/2 tsp. sea salt
1/4 tsp. pepper
1 1/2 C milk
1/4 C fresh parsley, minced
1 tbsp. lemon juice
3/4 C bread crumbs
How to Make It:
Put the carrots and kohlrabies into a large saucepan.
Cover the vegetables with water to just over the top of the vegetables.
Place the saucepan on high heat and bring the water to a steady boil.
Reduce the heat to medium, cover and cook 18 minutes or until the vegetables are fork tender.
Drain the vegetables into a large colander and set aside.
Place 2 tbsp. of the butter into a skillet over medium heat.
Add the onions and cook 5 minutes or until just beginning to tender.
Add the flour, salt and pepper and stir until completely blended together.
Pour in the milk slowly while whisking the ingredients together.
Allow the mixture to come to a slow boil while stirring constantly.
Continue stirring and cook for 3 minutes or until the sauce thickens to your liking.
When the sauce has thickened stir in the cooked vegetables.
Add the parsley and lemon juice and blend until all the ingredients are combined.
Bring the oven temperature to 350 degrees.
Spray a casserole dish generously with a non stick cooking spray.
Place the vegetable mixture into the prepared casserole.
Place the remaining 1 tbsp. of butter and bread crumbs in a skillet on medium heat.
Cook and stir for 2 minutes or until the bread crumbs are lightly browned.
Cover the top of the casserole with the bread crumbs.
Bake, uncovered, for 22 minutes or until the casserole is heated through.
Kohlrabi is a German turnip used in many German dishes. If you can’t find kohlrabi in your local grocery store, regular turnips work just as well.