Kohlrabi ‘N’ Carrot Bake

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake, uncovered, at 350u0b0 for 20-25 minutes or until heated through.

kohlrabies, carrots, onion, butter, flour, salt, pepper, milk, fresh parsley, lemon juice, bread crumbs

Taken from www.tasteofhome.com/recipes/kohlrabi-n-carrot-bake/ (may not work)