175 g (6 oz) onion, skinned and thinly sliced
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper
chopped fresh parsley to garnish
3 Tbsp (40 g) butter
2 lb (900 g) kohlrabi
7 fl oz (200 ml) milk
salt and freshly ground pepper
chopped fresh parsley to garnish
method
1. Soften the onion in 25 g (1 oz) butter in a covered pan.
2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.
4. Garnish with chopped parsley for serving.
2. Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 1.7 litre (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
3. Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 200°C (400f) mark 6 for about 1 1/2 hours, until tender.
4. Garnish with chopped parsley for serving.
serving amount
serves 6
rate this recipe
9.6
out of 10
36 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
