• Prepare the kohlrabi: Peel the kohlrabi and cut it into thick slices. Cut each slice into thick strips.

  21 oz kohlrabi
• Cook the kohlrabi: Place the kohlrabi in a pot and pour the vegetable broth over it. Bring to a boil, then cook for 10–12 minutes, or until the kohlrabi is tender but still slightly firm.

  3 cups vegetable broth
• Drain the kohlrabi, reserving the cooking broth. Measure 2 cups (500 ml) of the broth into a measuring jug. Keep the remaining broth until you are sure you do not need any more for the sauce.

Kohlrabi sauce:

• Butter and flour: Melt the butter in a saucepan over medium heat. Sprinkle in the flour and whisk constantly for about 1–2 minutes, until the flour mixture is smooth and lightly golden.

  2 tablespoons butter + 3 ¼ tablespoons all-purpose flour
• Gradually add the reserved cooking broth, a little at a time, whisking constantly to prevent lumps.

  2 cups kohlrabi cooking broth
• Simmer sauce: Once all the broth has been added, bring the sauce to a gentle boil and cook for about 5 minutes, whisking occasionally, until it has thickened.
• Stir in the heavy cream and cook for another 2–3 minutes (Note 2).

  ½ cup heavy cream
• Finish the dish: Add the cooked kohlrabi to the sauce and gently stir to coat. Season the sauce with lemon juice, nutmeg, salt, and black pepper. Stir in the chopped parsley. Serve warm as a side dish.

  1- 2 tablespoons fresh lemon juice + a few gratings of nutmeg + fine sea salt and freshly ground black pepper + 1 - 2 tablespoons parsley