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Kohlrabi & Carrot Bake

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

1/2tsp Salt

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.

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