Peel the kohlrabi and cut into cubes. Melt the butter in a saucepan, stir in the flour and deglaze with the milk. Stir until all the lumps are gone. Bring the roux to the boil and simmer for 5 minutes. Be careful not to burn anything. If the sauce is too thick, just add a little more milk. Season the sauce with salt, pepper and nutmeg. Add the kohlrabi and simmer for 10 minutes. Finally add the cream cheese, season to taste again and refine with a few herbs.
Fried potatoes or mashed potatoes and sausage go well with this.
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