Kohlrabi with Boiled Potatoes and Breaded Chops

Potatoes:

Remove peel from potatoes and quarter each according to taste. Cook in salted water.

Breaded chops:

Beat chops thinly, season, turn in egg and bread crumbs to the other side. Heat fat in frying pan and fry chops on both sides.

Kohlrabi:

Remove peel from kohlrabi tubers, quarter and cut into narrow slices with a grater. Roll up the greens of the leaves and cut into narrow strips. Cook the kohlrabi slices in boiling water with the grained clear soup. Shortly before the end of the cooking time, add the green leaves cut into small strips. Drain the vegetables through a sieve, reserving about a quarter of a liter of the cooking liquid.

Heat the butter in a saucepan and add the flour. Remove saucepan from heat and stir in collected cooking liquid until smooth. Add whipping cream and let liquid bubble up while stirring until a creamy, not too thin sauce is formed. Season sauce with pepper, nutmeg, salt and a little Worcester sauce. Stir drained vegetables into sauce.

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