Kohlrabi

1 bunch                Kohlrabi

4 T                       Butter

1 T                       Flour

1 t                        Soy sauce

                            Salt

                            Black pepper

1 t                        Nutmeg, fresh ground (to taste)

2 pinches              Baking soda

Place the tender (center) leaves in boiling water with a couple of pinches of baking soda. Boil for about 30 minutes. Drain and discard water.

Peel and slice kohlrabi. Place in boiling salted water to cover and cook about 15 minutes. Drain, reserving water.

Make a white roux with the oil and flour. Add reserved liquid slowly to thicken (usually you will not need all the liquid). Add kohlrabi slices. Season with soy sauce, salt, pepper, and nutmeg to taste. Chop greens and add to mixture. Heat to simmer and desired consistency.

Yield: 6 servings

This recipe originally came from Ingeborg Bochmann Taylor who grew up in Hofheim in Unterfranken, Deutschland.