Kohlrabi 'n' Carrot Bake

To go along with the Swiss Chard & Beets salad I made on Thursday, I also made something I found called Kohlrabi 'n' Carrot Bake.  I had to change the recipe a bit, because it called for 3 kohlrabies & I only had 1.  Here is the approximate recipe I used (I was making the Swiss Chard salad at the same time & don't think I always adjusted the ingredient amount correctly):

• 1 medium kohlrabi, peeled and sliced
• 2 medium carrots, sliced
• 1/4 cup chopped onion
• 3 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt
• Dash pepper
• ~ 3/4 cups milk
• 1/4 cup minced fresh parsley
• 1 tablespoon lemon juice
• 3/4 cup soft bread crumbs

• 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. Yield: 6 servings.

Original recipe: http://www.tasteofhome.com/Recipes/Kohlrabi--n--Carrot-Bake?_mid=455801&_rid=455801.1270742939.31186

Notes:
~ I didn't actually measure the onion, parsley, lemon juice, or bread crumbs.  I just cut some up (or squeezed some juice out) to what I thought looked like a good amount and figured that was good enough, so the amounts listed above are what I was aiming for.  :-)

I thought this came out ok, it wasn't bad by any means (I enjoyed it again the next day) but it didn't grab me as much as the Swiss Chard & Beets salad did.  It didn't make a whole lot, but I'm attributing that to how much I reduced the ingredients.

I definitely plan to make this again, but follow the recipe more closely to see how it's "supposed" to taste.  One thing I think I will change though; I think I will try shredding the carrots & kohlrabi next time.  That would blend the flavors a little more and would skip the boiling part (which I usually try to avoid because so many of the nutrients leech out into the water.

So I'm hoping that the next basket I get will have more kohlrabies in it so I can try this again!  Otherwise I'll be hunting around farmer's markets to find some.  :-)