Peel and finely dice the onion or shallot. Peel, wash and cut the kohlrabi into cubes or sticks. Wash two to three of the very small, fine kohlrabi leaves, chop them up and set aside.
Sweat the onion in 1 tablespoon butter until translucent, let it take a little color. Remove from the plate and add the kohlrabi cubes. Add salt, pepper, nutmeg, about 100 ml of water and 100 ml of cream (if you really want to, you can add a little granular broth or use vegetable broth instead of water). Put back on the stove and bring to the boil. Then cook on low to medium heat in a closed saucepan for about 15 to 20 minutes. Stir a little now and then.
The cream flakes out a bit when cooked, but it comes off when you stir it.
Just before the end of the cooking time, add the tender kohlrabi leaves.
Possibly thicken the sauce, either simply dissolved with 1 teaspoon flour in a little water or, a little finer, with flour butter.
Tip: A hearty variant is the result of frying the onion in diced bacon at the beginning.
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