Kohl Rabi

Strip the leaves from the stem, put on in salted water and boil. Peel

the tubers, slice thin and boil until tender; drain and chop very fine

both leaves and tubers separately, then mix thoroughly; brown a

tablespoonful of butter and a little flour in a saucepan, add the kohl

rabi and cook for a moment, then add a cup of meat broth and boil

thoroughly; serve very hot.