I’m often asked for new ideas for side dishes that aren’t full of carbs or fat (we’re up to there with potatoes already!) present decently when served and most important — taste good. I think this dish fits the bill. It’s even egg free.
We’re all familiar with carrots eaten cooked, raw, or used in baking. Kohlrabi is referred to as a “cabbage turnip.” It’s a crispy, juicy vegetable that’s equally good raw or cooked, and is high in antioxidants. Don’t hesitate to experiment with it — you can even make “kohlrabi fries.” Be sure to peel thoroughly before using.
- kohlrabi - 2 large, peeled and sliced thinly (see tip)
- carrots - 4 medium, sliced
- onion - 1 small, chopped
- oil - 2 1/2 tbsp, divided
- flour - 1 tsp
- salt - 1 tsp
- pepper - dash or more
- soy milk - 1 1/2 cups
- parsley - 1/4 cup, minced, fresh
- lemon juice - 1 1/2 tbsp
- bread crumbs - 1/2 cup
Place kohlrabi and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15–20 minutes or until tender. Drain well; set aside. (This can be done earlier in the day.)
In a large skillet, sauté onion in 1½ Tbsp oil until tender. Stir in the flour, salt, and pepper until blended. Gradually whisk in soy milk. Bring to a boil; cook and stir for 2–3 minutes or until thickened. Remove from heat and stir in the vegetables, parsley, and lemon juice. Transfer to a 2-quart oven-to-tableware dish coated with oil spray.
Wipe out the skillet with a paper towel, then heat remaining oil in it. Add bread crumbs and stir for 2–4 minutes or until crispy. Sprinkle over casserole. Baked uncovered at 350°F (180°C) for 25 minutes or until set.
Note: This is a very mild-tasting dish. Feel free to up the seasoning and/or add spices of your own to suit your taste.
Tip: For easiest slicing of kohlrabi, slice down the middle and place in food processor. This way you have pretty half-moon slices. Carrots can be processed whole to get rounds.