Cut off the tender green leaves from the tubers and chop finely. Peel one - if possible the tenderest - kohlrabi tuber and grate it finely. Peel the other sixths and cut into small slices. Cook them in a little salted water with a pinch of sugar (as an osmosis brake) for about 10 minutes. Remove.
Melt the butter in a saucepan, sweat the flour in it and gradually deglaze with some of the cooking liquid, let it boil for another 10 minutes. Season to taste with lemon juice, nutmeg, and salt and pepper, then reheat the cooked vegetables. Finally stir in the grated raw kohlrabi and sprinkle with the chopped greens.
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