Wash roots and cut into slices. Clean and wash the kohlrabi and cut into sticks. Heat 20 g margarine. Braise the roots in it. Deglaze with 1/4 l salted water. Add kohlrabi sticks. Cook the vegetables for 15-20 minutes. Put the vegetables in a bowl and use the vegetable water for the parsley sauce.
Fill up the vegetable water with milk to 400 ml. Make a roux from the remaining margarine and flour and deglaze with the vegetable water-milk mixture. Cook well. Chop the parsley and add to the sauce. Season the sauce with salt and pepper and add the vegetables.
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