Kohlrabi with Herbs and Cheese

The roadside stand up the road has fresh kohlrabi at the moment and it reminded me that I haven't eaten kohlrabi since I have moved to the States. I called my mom and asked her for the recipe she always used on her garden home grown kohlrabi.



1.5 lb kohlrabi with leaves
1.5 tbsp butter
1-1.5 tbsp flour
1 cup water
salt
pepper
nutmeg
1/2 cup cream
4 tbsp Parmesan cheese
1/4 cup fresh parsley

Peel the kohlrabi thinly, cut in thin slices or grate it and boil in hot lightly salted water for 15 to 20 minutes. Save the 1 cup of the cooking water.
Saute flour in hot butter, add the cooking water and season.
Pour cream slowly to the roux and add 2 tbsp Parmesan cheese and parsley. Bring to a quick boil.
Add the kohlrabi and pour into a greased gratin dish. Sprinkle the 2 remaining tbsp Parmesan cheese on top. Put the casserole in the oven for 10 minutes at 375 degrees.
Garnish with a few kohlrabi leaves.