Creamy Kohlrabi and Carrots

• 34 Kohlrabi
• 3 carrots
• 50 g butter
• 50 g flour
• 150 ml heavy cream
• 0.5 tsp salt
• 150 ml vegetable broth
• 0.5 tsp white pepper
• 1 tsp lemon juice
• 1 tsp sugar
• 1 tsp nutmeg or to taste

1. Wash, peel and dice kohlrabi and carrots
2. Cook diced kohlrabi and carrots in salt water until they're softened but still firm. Keep about 100ml of cooking water
3. Melt butter in a pot, add flour and stir in
4. Slowly add broth, cooking water and cream to the roux while stirring
5. Season sauce with salt, pepper, nutmeg, lemon juice and sugar
6. Continue cooking on low heat for 8-10min, while continuously stirring
7. Add carrots and kohlrabi

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