2 Kohlrabi
1 ½ tsp oil
1 leek sliced
3 tbsp plain flour
250 ml white wine
2 cloves of garlic crushed
nutmeg, salt and pepper
1 ½ tbsp chopped parsley
Water
Heat oil, sauté leek for 1 minute, stir in flour and cook for 1 minute. Add wine, bring to boil, add kohl rabi, garlic and seasonings. Add water to cover and simmer until kohl rabi is tender, stir in parsley.