Kohlrabi in white sauce à la Birthie

Ingredients for 4 servings:

• 2 large kohlrabi
• 1 liter of water
• 2 vegetable stock cubes, for 1 liter
• 50 g butter
• 60 g spelt flour
• 250 ml milk
• salt and pepper
• lots of nutmeg, freshly grated
• 1 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel the kohlrabi and cut into sticks. Bring 1 liter of water to a boil in a large pot, dissolve the vegetable stock cube, and cook the kohlrabi for about 15 minutes until al dente. Drain the kohlrabi, reserving the stock. In the same pot, prepare a sauce with a roux. Melt the butter, add the flour, mix well with a whisk, and let it sauté for 30 seconds. Gradually add the stock and milk, stirring vigorously with a whisk. Initially, add a little liquid several times and stir; later, you can add larger amounts. Stir vigorously to avoid lumps. Add the kohlrabi to the sauce. Bring to a boil once, then simmer for 5 minutes over medium heat, stirring frequently with a wooden spoon. Season to taste with salt, pepper, and plenty of nutmeg, and add the parsley. We eat it with boiled potatoes, steamed carrots and coarse bratwurst.