• 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.