Kohlrabi Vegetables with Light Sauce

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

For the vegetables:

2 large kohlrabi or 3 medium-sized ones
1 teaspoon vegetable stock, grained
1 pinch (s) salt

For the sauce:

Instructions

Peel the kohlrabi, remove any woody spots, first into slices, then cut into sticks. Just cover with water, bring to the boil with a pinch of salt and the vegetable stock and cook for about 15 minutes. Pour the kohlrabi into a sieve and collect the cooking water.
Melt margarine in a saucepan, dust with flour, stir with a whisk and sweat briefly (do not brown). Deglaze with the milk and approx. 200 ml of the cooking water, stir thoroughly and bring to the boil. If the sauce is still too thick, stir in some more cooking water. Season to taste with salt, pepper and plenty of nutmeg.
We also like to eat boiled potatoes garnished with parsley and meatballs.
Tip: Cauliflower, broccoli and Brussels sprouts taste the same way.

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