Kohlrabi vegetables with light sauce

Ingredients for 4 servings:

• 2 large kohlrabi or 3 medium sized
• 1 tsp vegetable stock powder
• 1 pinch of salt
• 2 tbsp margarine
• 2 tbsp flour
• 200 ml milk
• Salt and pepper, white or black
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

e.g. with potatoes and meatballs

Peel the kohlrabi, removing any woody bits. First slice, then cut into sticks. Cover with water, bring to a boil with a pinch of salt and the vegetable stock, and cook for about 15 minutes until tender. Drain the kohlrabi into a sieve, reserving the cooking water. Melt the margarine in a saucepan, sprinkle with flour, whisk, and sauté briefly (do not brown). Deglaze with the milk and about 200 ml of the cooking water, stir thoroughly, and bring to a boil. If the sauce is still too thick, stir in a little more cooking water. Season to taste with salt, pepper, and plenty of nutmeg. We like to serve it with boiled potatoes garnished with parsley and meatballs. Tip: Cauliflower, broccoli, and Brussels sprouts also taste good cooked the same way.