A casserole of Belgian origin. The kohlrabi and onion complement each other well, abetted by a good broth or stock. Although it won’t be quite as authentic, you can sub other roots here, celeriac, potatoes, alone or in combination. You’ll want kohlrabi and onions of the same size; if either are way larger, cut the larger one in half.
4 T butter or oil, plus extra for greasing baking dish
2 – 3 c sliced kohlrabi
2 – 3 c sliced onions
1 T juniper berries, or 1 1/2 t caraway seeds and 1 1/2 t crushed bay leaves
1 1/2 c broth or stock
salt and pepper, to taste
fresh chopped parsley, for garnish, optional
1. Preheat oven to 400°F. Grease an 8″ x 8″ inch baking dish or a pie plate, or other suitable baking vessel.
2. Arrange, in alternating layers, the kohlrabi and onions. Add some juniper berries, dot with butter or sprinkle with oil, and season with salt and pepper as you layer.
3. Pour the broth over all and place in preheated oven. Oven braise for about 40 – 45 minutes, until the vegetables are tender and the top is browned. Serve, garnished with parsley, if you like.