1 c. finely chopped onions
1 lb. peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick
4 tbsp. butter
1/2 tsp. salt
About 1/4 tsp. black pepper
1 tbsp. flour
1 c. milk
1/3 c. finely chopped fresh parsley

In a heavy frying pan over medium heat saute onions and kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally until kohlrabi is tender, about 25 minutes.

Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley. Makes 4 servings.