For the kohlrabi vegetables, peel the kohlrabi, cut into narrow slices and slowly steam them in some beef broth and a small piece of butter until semi-soft.
Meanwhile, sweat flour in melted butter, stir with beef broth until smooth, season with salt and nutmeg (freshly grated), bring to a boil and add to the kohlrabi. Simmer with the lid on until the kohlrabi is tender.
At the end add chopped parsley, stir and serve.
The kohlrabi vegetables go very well with roasted beef, but also with chops, sausages, etc.