2 c. cubed kohlrabi
2 c. sliced carrots
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
Dash of pepper
1 1/2 c. milk
1/4 c. parsley, snipped
1 tbsp. lemon juice

TOPPING:

3/4 c. soft bread crumbs
1 tbsp. butter, melted

Cook kohlrabi and carrots until tender. Drain. In saucepan cook onion in butter until tender but not browned. Blend in flour, salt and pepper. Gradually add milk. Cook and stir until thick and bubbly. Stir in vegetables, parsley and lemon juice. Put in 1 quart casserole. Sprinkle moistened bread crumbs around edge. Bake 20 to 25 minutes in 350 degree oven.