…or any other roots. Or chopped greens. The cheese sauce here is essentially a Mornay sauce, which is a Béchamel or white sauce with cheese added. A Béchamel is made with milk; here, you can use milk or broth. The main thing to remember with these sauces is to cook the flour until it loses its raw flavor, which entails a couple of minutes of nearly constant stirring–worth it, in the long run…

2 large kohlrabi, peeled and chopped or sliced
2 T butter or oil, or a combination
2 T flour
1 1/2 c milk or broth, or a combination
1/2 – 1 c shredded cheese (Gruyère or Emmenthal are excellent…)
pinch ground nutmeg or allspice, optional
salt and pepper, to taste

1. Steam or boil kohlrabi until just tender. Drain and set aside.

2. In a saucepan, melt butter or heat oil over medium-low heat. Add the flour and, with a wire whisk, stir to combine the flour with the fat. Turn the heat to low and whisk the mixture for 2 to 3 minutes until the flour has darkened some and is smooth.

3. Add the milk or broth gradually, whisking all the while. The mixture will be thin, then thicken as you cook it. Don’t let this boil, keep the heat fairly low.

4. Stir in the cheese and, with a spatula, stir to combine until melted. Season with nutmeg, salt, and pepper.  Add reserved kohlrabi and heat through.