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.
salt
1/4 tsp.
pepper
1 1/2 C
milk
1/4 C fresh parsley,
minced
1 tbsp. lemon
juice
3/4 C soft 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.
8
Servings
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.
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