Kohlrabi With Lemon

2 kohlrabi


2 Tbs butter

1/2 tsp or so dill

zest of 1 lemon

1/2 c lemon juice

1/2 c milk

2 Tbs - 1/4 c flour

1 egg

Peel kohlrabi.  Cut in half, then slice into 1/4 inch half moons.  Zest lemon, juice lemon, and mix lemon juice and milk.  Beat egg.  Bring water to boil and steam kohlrabi for several minutes, until fairly soft.  While kohlrabi is cooking, melt butter.  Stir in lemon zest and dill.  With burner on medium-low, stir in some of the flour, then some of the lemon-milk mixture.  Continue alternately adding each and stirring continuously, gradually forming a thick, rue-like sauce.  Beat in the egg thoroughly and cook for one minute more.  Remove from heat, stir in kohlrabi, and serve warm.