Kohlrabi And Carrot Casserole

Kohlrabi And Carrot Casserole

This easy to make vegetable casserole is a perfect healthy recipe for a main course or easy dinner with friends. And hey, a great dinner conversation can be that you are eating the food of the year. 

Serves: 6

Total time:  60 minutes


  • 3 med. kohlrabi, peeled and sliced
  • 4 med. carrots, sliced
  • 1/3 C. onion, chopped
  • 3 Tbs. butter, divided
  • 2 Tbs. flour
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 ½ C. skim milk
  • ¼ C. parsley, chopped
  • 1 Tbs. lemon juice
  • ¾ C. breadcrumbs


  1. Preheat oven to 350 degrees.
  2. In a large saucepan over medium heat, add water kohlrabi amd carrots. Bring to a boil. Reduce heat to a simmer, cover and cook 15 to 20 minutes longer, or until tender. Drain; set aside. 
  3. In a separate large skillet, add onion and 2 Tbs. butter and sauté. Add in flour, salt and pepper and combine. Slowly whisk in milk. Bing to a boil and cook for 2 minutes while constantly stirring. Mixture should appear thick. Remove from heat and add in vegetable mixture, parsley and lemon juice. Transfer contents to a shallow 2-qt. baking dish coated with cooking spray or oil. 
  4. In a small skillet add remaining butter and bread crumbs. Cook for 2 minutes while stirring. Breadcrumbs should be lightly browned. Sprinkle over casserole. Place in the oven and bake uncovered for 20 to 25 minutes. Remove, let cool and serve.

Leave a Reply