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Rachael Ray's 30-Minute Healthy Recipes

Carrot Kohlrabi Bake


* 4 carrots, peeled and sliced
* 3 kohlrabi, 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 of milk
* 1/4 C fresh parsley, minced
* 1 tbsp lemon juice
* 3/4 C soft bread crumbs


1. Preheat oven to 350 degrees and prepare baking dish by spraying with vegetable oil.
2. Place the carrots and kohlrabi in a large sauce pan; cover with water; bring to boil and reduce heat, cooking until fork tender, about 15 minutes.
3. Drain the vegetables and set aside.
4. In a skillet over medium heat put 2 tbsp of the butter and the onions and cook 5 minutes.
5. Stir in the flour, salt and pepper.
6. Slowly pour in the milk while whisking the ingredients together and bring the mixture to a slow boil, whisking constantly, cooking for 2 to 3 minutes or until thick.
7. Blend in the parsley and lemon juice.
8. Put the cooked carrots and kohlrabi into the prepared casserole dish.
9. Pour sauce over vegetables and stir to combine.
10. In a sauce pan, put the remaining 1 tbsp of butter and melt over low heat.
11. Stir in the bread crumbs and heat together until browned lightly.
12. Spread the bread crumbs over the top of the casserole.
13. Bake, uncovered in a 350 degree oven for 20 to 25 minutes or until heated through.


Kohlrabi is one of those vegetables that I have never been able to get the family to eat. However, once I discovered that I could combine it with a vegetable they like, carrots for instance, I found that the family was quite happy with their kohlrabi... or they didn't know what it was. Either way, I'm happy!

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