14 Pavillion Drive, Airport Oaks, Auckland


Scalloped Kohlrabi recipe

Scalloped Kohlrabi recipe
Serves: Ready In:


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


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.