Kohlrabi in Dill Sauce

First peel and dice kohlrabi. Steam in a little water.

In a pan, melt the butter. Add flour while stirring. Pour in milk, stir until creamy and crumble in bouillon cube. Remove the sauce from the heat.

Strain the cooking water from the steamed rutabagas and use it to extend the sauce. Stir in whipped cream, lemon juice, some lemon zest and chopped dill. Add salt, nutmeg and pepper to taste.

Before serving, pour the sauce over the kohlrabi cubes.

Serve kohlrabi in dill sauce with side dishes of your choice.

Preparation Tip:

Use an untreated organic lemon for kohlrabi in dill sauce!

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