Baking

First time I had kohlrabi (German turnip) was when I moved to Germany and visited my cousin who lived there since her childhood. Although in my country turnip was generally fed to the livestock, I was pleasantly surprised by its mild, cabbage-like taste. She served it cut like fries and topped with béchamel sauce. Since then I have found many great recipes for kohlrabi and this parmesan bake is the one I make most often. Sometimes I serve it instead of potatoes, other times instead of vegetables but it is always a great addition to any meal.

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