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.
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This area is inspired by traditional Indigenous Medicine Wheel gardens. The four quadrants represent the four directions and four seasons. We created this garden to provide an opportunity to learn, teach and honour traditional Indigenous practices, perspectives and being.
– Etobicoke Outdoor Education Centre