Kohlrabi vegetables, classic

Ingredients for 4 servings:

• 2 kohlrabi
• 1 onion(s) or shallot(s)
• 1 tbsp butter
• 100 ml water
• 100 ml cream
• Salt
• pepper
• nutmeg
• possibly broth, granulated
• possibly flour for binding

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and finely dice the onion or shallot. Peel, wash, and finely dice the kohlrabi. Wash two or three of the very small, fine kohlrabi leaves, chop them finely, and set aside. Sauté the onion in 1 tablespoon of butter until translucent, allowing it to brown slightly. Remove from the heat and add the kohlrabi cubes. Add salt, pepper, nutmeg, about 100 ml of water, and 100 ml of cream (if you really want to, you can add a little granulated stock or use vegetable stock instead of water). Return to the stovetop and bring to a boil. Then simmer in a covered saucepan over low to medium heat for about 15 to 20 minutes. Stir occasionally. The cream will curdle slightly during cooking, but this will disappear when you stir. Just before the end of the cooking time, add the tender kohlrabi leaves. If necessary, thicken the sauce slightly, either simply with 1 teaspoon of flour dissolved in a little water or, for a slightly finer consistency, with flour-based butter. Tip: For a savory version, fry the onion in diced bacon first.