2 c. sliced, peeled kohlrabi
4 med. carrots, bias sliced
1 tsp. instant chicken bouillon
2 tbsp. butter
2 tbsp. flour
1/4 c. half & half
1 tbsp. lemon juice
1/4 tsp. salt

Cook kohlrabi and carrots separately in boiling salted water. Drain, reserving 2/3 cup liquid from carrots and 1/3 cup kohlrabi; combine. Add bouillon and stir to dissolve. Melt butter in saucepan. Add flour and vegetable liquid. Cook and stir until thickened and boil 1 minute. Add half and half, lemon juice and salt; stir to mix. Pour over hot vegetables. 6 to 8 servings.