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Saturday, July 19, 2008

Recipe: Kohlrabi-Carrot bake

3 medium kohlrabis
4 medium carrots
1/4 chopped onion
2 tablespoons butter
2 tablespoons all purpose flour
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup snipped parsley
1 tablespoon lemon juice
3/4 cup soft bread crumbs
1 tablespoon butter, melted

Peel and slice the kohlrabis. In a covered saucepan cook kohlrabis in a small amount of boiling salted water 15 minutes. Add carrots; cover and continue cooking until vegetables are tender, 10 to 12 minutes more. Drain. In sauce pan cook onion in the 2 tablespoons of butter until tender but not brown. Blend in flour, salt, and dash of pepper. Add milk all at once. Cook and stir until thickened and and bubbly. Stir in
cooked vegetables, parsley, and lemon juice. Turn into 1 quart casserole dish. Combine breadcrumbs and the one teaspoon melted butter; sprinkle around the edge of the casserole. bake at 350 degrees until heated through, 20 to 25 minutes. makes 6 servings.

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