For the kohlrabi vegetables, peel the freshly harvested large kohlrabi and check if they are woody at the root. Cut off the woody part. Save the smallest kohlrabi leaves and the peel from the top piece.
Cut kohlrabi into eighths and slice, making sure to start from the root side of the kohlrabi with very thin slices and toward the top, where the kohlrabi is more tender, make thicker and thicker slices.
Boil these pieces in unsalted water for about 7 minutes so that the vegetables still have bite. Drain the kohlrabi through a sieve and collect the cooking water. Cut leaves into strips and peel pieces into very fine cubes.
Melt butter in a saucepan and sauté flour until light, add about 400 ml of cooking water to make a fine sauce, add more liquid if necessary.
Add leaves and pieces of peel, salt and pepper, add soup powder. When the sauce is nicely cooked, add the kohlrabi pieces and enjoy!
Preparation Tip:
The kohlrabi vegetables are excellent as a side dish to mashed potatoes with sausages.
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