Scalloped Kohlrabi

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Serves 6

• 175 g (6 oz) onion, skinned and thinly sliced

• 3 Tbsp (40 g) butter

• 2 lb (900 g) kohlrabi

• 7 fl oz (200 ml) milk

• salt and freshly ground pepper

• chopped fresh parsley to garnish

Soften the onion in 25 g (1 oz) butter in a covered pan.

Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.

Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 400 F for about 1 1/2 hours, until tender.

Garnish with chopped parsley for serving.



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