Kohrabi Carrot Bake

From Rising River Farm

3 medium kohlrabi, peeled and sliced

4 medium carrots, sliced

1/4  cup chopped onion (can be replaced by green onion bulbs)

3 TBLS butter, divided

2 TBLS all purpose flour

1/2 tsp salt

dash black pepper

1 1/2 cups milk

1/4 cup minced fresh parsley

1 TBLS lemon juice

3/4 cup soft bread crumbs

Steam carrots and kohlrabi until tender, about 15 minutes, and set aside

In a large skillet, sautee onion in 2 TBLS butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in the milk. Bring to a gentle boil and stir for 2 minutes, or until thickened.  Remove from heat. Stir in the vegetable mixture, parsley and lemon juice. Transfer to a shallow 2-qt baking dish that has been lightly greased.  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 degrees for 20-25 minutes or until heated through.