Kohlrabi and caper vegetables

Ingredients for 2 servings:

• 2 kohlrabi, young
• 6 tsp capers
• 300 ml vegetable stock
• 1 tbsp butter
• 1 tbsp, leveled flour
• 1 dashes apple cider vinegar
• 1 piece(s) sugar cube
• some salt and pepper, white
• nutmeg
• Cream as desired

Instructions

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

Peel the kohlrabi and cut into thin sticks or leaves. Reserve some of the kohlrabi greens. Bring the vegetable stock to a boil with the sugar cubes, a splash of vinegar, and a very small amount of salt. Add the prepared kohlrabi and simmer over medium heat until the vegetables are cooked but still firm to the bite (for my size kohlrabi pieces, the cooking time is between 5 and 7 minutes). Then drain the vegetables through a sieve and collect the cooking liquid. Heat the butter in a saucepan, stir in just under a tablespoon of flour, and stir in the vegetable liquid, stirring constantly, until the sauce reaches the desired consistency. Add the kohlrabi pieces and capers and season with nutmeg and pepper. If you like, you can also refine the sauce with a little cream. Finally, add the striped kohlrabi greens to the vegetables and serve. We love to eat it with boiled potatoes and fish fingers. But meatballs and other pan-fried dishes also taste good with it.