Kohlrabi 'n' Carrot Bake

By MaryEllen

Absolutely delicious! Never had Kohlrabi before. I found it in an Asian Market. This has now become a new "must have" for Thanksgiving. I love root veggies anyway and this is just wonderful

Ingredients

• 3medium3 medium kohlrabies, peeled and sliced
• 4medium4 medium carrots, sliced
• 1/4cup1/4 cup chopped onion
• 3Tbl3 Tbl unsalted butter, divided
• 2Tbl2 Tbl whole wheat flour
• 1/2tsp1/2 tsp salt
• dashdash pepper
• 1 1/2cups1 1/2 cups skim milk
• 1/4cup1/4 cup fresh parsley, minced or 1 Tbl dried
• 1Tbl1 Tbl lemon juice
• 3/4cup3/4 cup soft whole wheat bread crumbs

Details

Servings 6
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Steam kohlrabi and carrot slices for 20 min. Preheat oven to 350F. In a large skillet, saute onion in 2 Tbl butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil and cook until slightly thickened. Remove from heat. Stir in steamed vegetables, parsley and lemon juice. Transfer to a 2-qt. sprayed baking dish. Melt 1 Tbl butter over medium heat in small skillet. Add bread crumbs; cook and stir until lightly browned about 2-3 minutes. Sprinkle over vegetable mixture. Bake, covered for 20 minutes.

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 182.7

Total Fat: 6.9 g
Cholesterol: 16.8 mg
Sodium: 396.2 mg
Total Carbs: 25.6 g
Dietary Fiber: 3.8 g
Protein: 5.8 g