Kohlrabi Parmesan Bake

Name: Kohlrabi Parmesan Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 bunch kohlrabi (about 3 large stems with leaves); 2 tablespoons butter; 2 tablespoons olive oil; 1 small onion, chopped; 1 1/2 cups heavy cream; 1/3 cup Parmesan cheese, grated; 1/2 cup panko bread crumbs; salt to taste; freshly ground black pepper to taste

Recipe GLPRce5d4e1d57170d

Side Dish

55 min

586 cal

Servings: 4

Oven

Stovetop

SNAP eligible

A creamy German-inspired baked dish featuring tender kohlrabi bulbs layered with a rich Parmesan cream sauce and topped with a golden buttered breadcrumb crust. This vegetarian comfort food is simple yet elegant, perfect as a main course or substantial side dish.

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Ingredients

1 bunch kohlrabi (about 3 large stems with leaves)

2 tablespoons butter

2 tablespoons olive oil

1 small onion, chopped

1 1/2 cups heavy cream

1/3 cup Parmesan cheese, grated

1/2 cup panko bread crumbs

salt to taste

freshly ground black pepper to taste

Directions

Preheat your oven to 375°F (190°C).
Trim the kohlrabi bulbs, removing stems and any tough outer skin. Rinse well and slice into 1/4-inch thick rounds. If using larger bulbs, you may halve some slices to ensure even cooking.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Season lightly with salt and pepper.
Add the kohlrabi slices to the skillet and cook, stirring occasionally, until they begin to soften and develop light golden edges, about 8-10 minutes. Remove from heat.
In a small saucepan over low heat, warm the heavy cream. Stir in the grated Parmesan cheese until fully melted and combined. Season the cream sauce with salt and freshly ground black pepper to taste.
Transfer the sautéed kohlrabi and onion mixture to a 9-by-13-inch baking dish, spreading evenly. Pour the Parmesan cream sauce over the vegetables, ensuring all pieces are well coated.
In a small bowl, combine the panko bread crumbs with the remaining 1 tablespoon of butter and 1 tablespoon of olive oil, tossing until the bread crumbs are evenly moistened. Scatter this mixture evenly over the top of the bake.
Place in the preheated oven and bake for 20-25 minutes, until the breadcrumb topping is golden brown and the cream is bubbling at the edges.
Remove from the oven and let rest for 5 minutes before serving. The dish should be creamy inside with a crispy golden top.

Comments

Grocery List Plus Editorial Staff3.75

Kohlrabi is a real find at Harris Teeter and Food Lion in fall and winter but sparse or absent in summer, and you may need to call ahead or hit two stores during off-season months. The ingredient list is straightforward otherwise—butter, cream, parmesan, panko are staples—but the stated 55 minutes omits significant prep time for peeling and slicing kohlrabi by hand, which realistically stretches this to 70–75 minutes on a weeknight. The cost per serving is moderate, around $2.50–3.00, driven mostly by the heavy cream and good parmesan. This is a low-fuss bake once assembled, reheats well, and suits a family dinner, but the seasonal unpredictability of kohlrabi and the prep-time underestimate make it worth reserving for when you spot it fresh and have a relaxed evening.