Remove stalks and peel the kohlrabi. Cut into 2 lengthwise and again in 3. Cut each piece into thin slices of about 1" x 1/4" thick.

Place in a casserole with enough water to cover and a half-cube of bouillon concentrate (*). Bring to a boil. Lower the heat to medium and cook, covered, for about 20 minutes or until tender to the knife prick. Drain but reserve the cooking liquid.

In the same casserole, melt the butter at medium-high heat and sauté the onion until transparent. Add the flour to make a roux. Salt and pepper to taste. Lower the heat and add enough of the cooking liquid from the kohlrabi to make a lightly thickened sauce. Continue cooking until thickened as required or add more liquid if sauce reduces too much. Return the kohlrabi slices to the casserole and toss to coat in sauce. Keep warm over low heat. Correct the seasoning to taste.

Gives 3-4 portions.

* concentrated bouillon cubes are usually salted enough and it is not necessary to add more salt to the initial cooking water.