First, peel the kohlrabi, cut in half and cut into slices, then cut into sticks. Cover the kohlrabi in the pot with water, salt the water and cook everything until the kohlrabi is cooked firm to the bite. Now put the kohlrabi in a sieve, drain well and collect the kohlrabi water. Put butter and flour in a saucepan, prepare roux and add the kohlrabi broth. Now season with salt, a little pepper and nutmeg. If that is too thick for you, you can add milk or cream.
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