1/3 cup onion, skinned and thinly sliced
3 Tbsp butter or olive oil
2 lb kohlrabi
7/8 cup milk or milk substitute
salt and freshly ground pepper
chopped fresh parsley to garnish
1. Soften the onion in 1 1/2 Tbsp of butter or olive oil 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 (3 pint) lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
3. Pour over the milk and dot with remaining butter or olive oil. Place on a baking tray and cook in the oven at 400F for about 1 1/2 hours, until tender.
4. Garnish with chopped parsley for serving.