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.