Monika Magee's Old-Fashioned Kohlrabi With Cream Sauce

Preparation

1. Step 1

   Peel the kohlrabi, slice into quarter-inch-thick slices, then cut the slices into matchsticks a quarter-inch broad. Set aside.

2. Step 2

   Make the sauce. Melt the butter in a small, heavy saucepan, stir in the flour and cook over very low heat, stirring often, for 15 minutes.

3. Step 3

   Add the milk in a thin stream, beating with a wire whisk. Raise the heat to low-medium, stir in the half-and-half and cook the sauce, stirring almost constantly, until it smoothly coats a spoon, about 10 minutes. Keep warm over very low heat, stirring from time to time.

4. Step 4

   Put the kohlrabi in a basket steamer over boiling water and cook for 8 to 10 minutes, or until just tender. It should be firm to the bite but not Chinese-crisp.

5. Step 5

   When the kohlrabi is almost done, beat the egg yolk in a heatproof bowl, beat in a bit of the warm sauce and then add the yolk mixture to the saucepan. Cook, stirring, until the sauce is very thick and hot, but do not let it boil.

6. Step 6

   Season the sauce with salt to taste and just enough nutmeg to give a toasty flavor without being too assertive. Remove the basket from the steamer and toss the contents gently until the surfaces are completely dry, then combine the kohlrabi with the sauce and serve at once.