Separate the leaves from the tuber, discard the unsightly ones. From the remaining leaves, cut out the midrib, put in boiling water and cook for 10 minutes.
Kohlrabi leaves are very rich in vitamins.
Finely puree the leaves in the cooking water with the hand blender.
Peel the kohlrabi, remove any woody spots and cut into sticks, this works very well with a french fry cutter or a slicer. Steam the sticks in hot butter until they are al dente.
Dust the flour over it, distribute it well and pour on the pureed leaves and the stock.
Season to taste with pepper and salt and refine with cream. It tastes sour and sweet cream.
This includes real Lower Bavarian, bread dumplings.
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