Summary

Ingredients

For the vegetables:

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

For the sauce:

• 2 tablespoon margarine
• 2 tablespoon flour
• 200 ml milk
• salt
• Pepper, white (also works with black pepper)
• nutmeg

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Instructions

1. 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.
2. 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.
3. We also like to eat boiled potatoes garnished with parsley and meatballs.
4. Tip: Cauliflower, broccoli and Brussels sprouts taste the same way.