Kohlrabi 'n' Carrot Bake

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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

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  • 6

Ingredients

  • 3 medium 3 medium kohlrabies, peeled and sliced
  • 4 medium 4 medium carrots, sliced
  • 1/4 cup 1/4 cup chopped onion
  • 3 Tbl 3 Tbl unsalted butter, divided
  • 2 Tbl 2 Tbl whole wheat flour
  • 1/2 tsp 1/2 tsp salt
  • dash dash pepper
  • 1 1/2 cups 1 1/2 cups skim milk
  • 1/4 cup 1/4 cup fresh parsley, minced or 1 Tbl dried
  • 1 Tbl 1 Tbl lemon juice
  • 3/4 cup 3/4 cup soft whole wheat bread crumbs

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

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