4 kohlrabi bulbs, peeled and cubed
2 T butter
4 T all purpose flour
1 c milk
1 t salt
1 t nutmeg
1 t white pepper
In a saucepan, cover the kohlrabi with water. Bring to a boil, and cook 5 minutes or until the kohlrabi can be pierced with a fork but is still firm. Drain, reserving 1 cup of the water. Place kohlrabi in a bowl and cover to keep warm.
Melt butter in the saucepan over medium heat. Whisk in the flour until the mixture forms a paste. Gradually whisk in the milk and reserved cooking water, stirring until thick and smooth. Stir in the rest of the ingredients until well blended. Cook another 10 minutes, then stir in the kohlrabi, tossing to coat evenly with the sauce.
Sounds like a roux to me and made me want homemade macaroni and cheese. The nutmeg is interesting. Hubby always say "pumpkin pie is just a vehicle for nutmeg". Might have to try it sometime. Thanks for sharing. Always wonder what to do with some of those less common veggies in the produce section.
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