Summary

Ingredients

• 2 kohlrabi
• salt
• Vegetable broth, instant
• 3 tablespoon parsley, fresh, chopped
• 1 stalk peppermint, smaller, the chopped leaves off
• 2 tablespoon butter
• 2 tablespoon flour
• 2 Table spoons milk
• pepper
• Nutmeg, ground
• 1 handful flowers (daisies), only the heads

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Instructions

1. Peel and halve the kohlrabi. Then cut into slices first, then into sticks. If you like, you can also dice them or leave them in slices - depending on your taste.
2. Now put the kohlrabi pieces in a saucepan with water and about 1/2 tablespoon salt and bring to the boil. Then add about 1/2 tablespoon vegetable stock, stir in well and simmer for about 10 minutes (until the kohlrabi is cooked but still firm to the bite). Remove from the hob and pour some of the broth into a container (approx. 2 ladles), simply pour off the rest.
3. Now melt the butter in a saucepan - an uncoated saucepan works best here. Add the flour and stir well with the whisk (hence the uncoated pot) so that no lumps are formed. Gradually add about 2 ladles to the broth, always stirring well!
4. Now add the drained kohlrabi, stir everything well and add the milk.
5. Add the parsley and the chopped peppermint leaves and season with salt, pepper and nutmeg.
6. Before serving, add the daisies - this gives the whole thing a slightly nutty aroma and looks pretty too.