6 to 8 young kohlrabi
2 tbsp. butter
1 1/2 tbsp. flour
1 c. kohlrabi liquid or 1/2 c. liquid & 1/2 c. thin cream
Salt & pepper
Paprika

Remove stem ends from kohlrabi; peel and slice thin. Cover with boiling salted water and cook until tender. Drain and reserve the liquid. Melt butter in saucepan; add flour and blend. Add kohlrabi liquid, add water to make 1 cup. Cook and stir until smooth and thickened. Add kohlrabi; season to taste (pepper and salt) and heat to serving temperature. Just before serving add a dash of paprika. 4 servings.