This is a yummy solution to the abundance of Kohlrabi in the winter and is also a great way to use up stale bread.
Kohlrabi is the star of this dish, but you can add potatoes, carrots, root vegetables, parsley, and any sturdy greens you have on hand. This recipe requires about the same amount of peeling and chopping time as making a winter soup. You’re going to boil the kohlrabi and other vegetables first to soften them before you bake. Then, you’ll make an onion mixture with a simple cream sauce and add the boiled vegetables. Lastly, you’ll transfer everything to a baking dish and lightly brown the breadcrumbs before sprinkling them on top. Below, is the quantity for a large baking pan (a “lasagna pan”). If you want to go smaller, just half or quarter the recipe to fit in your baking dish of choice.
3 cups peeled and sliced kohlrabi
3 cups peeled and sliced root vegetables of your choice (potatoes, carrots, turnips)
1 medium onion diced (¾ -1 cup)
1 cup celeriac or celery diced (optional)
½ cup chopped parsley and/or other fresh green such as kale (optional)
2 T butter for sautéing
2 T all-purpose flour
½ tsp salt (and more to taste)
2 cups milk
1 T lemon juice or mild vinegar (ex: rice wine/champagne)
¾ cup nutritional yeast
Seasoning & Topping
fresh ground pepper to taste
½ tsp dried thyme or a small palm of fresh thyme
2 T butter for browning breadcrumbs
Place the 6 cups of vegetables in a large saucepan and cover with cold water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.
Put half the butter in a large skillet and turn the heat to medium. Add the diced onions, celery or celeriac (if using) and sauté until tender. Throw in any greens you are using and combine.
Add the salt, pepper and thyme and sauté for another minute or so. Sprinkle the flour over the onion mixture and stir.
Begin whisking in the milk gradually. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat and stir in the nutritional yeast and lemon juice or vinegar. Stir in the vegetable mixture and transfer to a baking dish (coated with cooking spray).
In a small skillet, melt the remaining butter over a medium heat. Add the breadcrumbs and stir for 2-3 minutes until lightly browned. Spread the breadcrumbs over your vegetable mixture.
Bake, uncovered, at 350°F for 20-25 minutes or until heated through.