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.
Preparation Tip:
The kohlrabi vegetables go very well with roasted beef, but also with chops, sausages, etc.