Ingredients
Vegetable Oil Spray
2 Mediaum Kohlrabi Bulbs (about 1 1/4LB)
1 Cup Water
SAUCE
1 Teas Olive Oil
2 Large Shallots, Finely Chopped (2 Tbls)
1 Cup Chicken Broth - Low Sodium
1/2 Cup Fat-Free Evaporated Milk
1 1/2 Tbl All-purpose Flour
1/4 Teas Salt
1/4 Teas Pepper
1 Tbls Snipped Fresh Dillweed or 1 Teas Dried, Crumbled
2 Tbls Grated Parmesan Cheese
1/4 Cup Plain Dry Bread Crumbs
Preparation
Preheat oven to 350dF. Spray a 1 1/2-Quart Casserole Dish with Vegetable Oil Spray. Set Aside
With a sharp knife, peel Kohlrabi and cut into 1/4-inch slices. In a Medium Saucepan, bring Kohlrabi and Water to a boil over high heat. Reduce heat to medium-low and cook, covered, for 5 minutes, or until tender-crips. Drain and set aside.
For Sauce, heat a medium saucepan over medium-low heat. Add Oil and swirl to coat bottom. When Oil is hot, Saute Shallots for 1 - 2 minutes, stirring occasionally.
In a medium bowl, whisk together Broth, Milk, Flour, Salt, and Pepper. Add to Shallots and bring mixture to a boil over medium-high heat, stirring occasionally.
Stir in Dillweed and Paresan; Remove from heat.
Arrange holg the Kohlrabi in Casserole Dish. Spoon on half the Sauce. Repeat. Cover dish with Aluminum foil.
Bake for 20 - 25 minutes, or until Kohlrabi is tender. Sprinkle with Bread Crumbs and Bake for addional 10 minutes.
