Serves 2-3 people: Prep 35 mins: Bake 20 mins
1 Medium Kohlrabi
2 Medium Carrots
75g Chopped Onion
1.5tbsp Butter, divided
2tbsp All purpose Flour
Dash of Pepper
120 ml Milk
15g Chopped fresh Parsley
1tbsp Lemon Juice
45g Soft Breadcrumbs
Place kohlrabies and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well; set aside.
In a large skillet, saute onion in 2 tablespoons butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt. baking dish coated with cooking spray.
In a small skillet, melt remaining butter over medium heat. Add bread crumbs; cook and stir for 2-3 minutes or until lightly browned. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 20-25 minutes or until heated through.