First, peel the kohlrabi, cut in half and cut into slices. Cover the kohlrabi in the pot with water, add the stock cube and cook everything until the kohlrabi is still firm to the bite. Then place the kohlrabi on a sieve, collecting the broth.
Put butter and more in a saucepan - prepare roux and add the kohlrabi broth. The sauce becomes thick and thin as required. Then season the sauce to taste with salt, pepper, paprika, curry and a little condensed milk. Put the kohlrabi back into the sauce, stir and let it steep a little. Finished!
Now the kohlrabi can be eaten with potatoes and usually with meatballs.
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