Ingredients (4 servings):
600g daikon
2 tablespoons butter
1 tablespoon flour
375ml vegetable stock
150 ml cream
salt
pepper
freshly grated nutmeg
Parsley
Preparation:
Cut the daikon in sticks.
Melt the butter in a wide saucepan, stir in the flour and fry until it gets light yellow (not too dark) over medium heat.
Slowly add the stock and the cream, mix well. Season with salt and pepper.
Cover the pan and cook on low heat for 15-20 minutes until the kohlrabi is cooked and the sauce beautifully creamy. Add some cornstarch if necessary.
Add salt, pepper and nutmeg, sprinkle with parsley.