Ingredients

• 1/2 kg (1lb) kohlrabi, peeled
• 30g (1 oz) butter
• 2 tablespoons oil
• 1 level tablespoon sugar
• 1 level teaspoon flour
• light stock or water
• salt, pepper, chopped parsley
  

Method

1. Halve and slice kohlrabi thinly, to make half-moon pieces.
2. Heat the fats in a heavy frying pan, stir in the sugar and keep stirring until you have a golden brown caramel; the heat should be high, but take care the sugar does not blacken.
3. Put in the kohlrabi, with any leaves, and stir it about - the heat should be high still - until it is well coated and a nice brown colour.
4. Then lower the heat and cover the pan until kohlrabi has cooked and most of the liquid evaporated.
5. Sprinkle on the flour, then enough stock or water to make a binding sauce.
6. Bring to the boil and cook a minute or two longer.
7. Add salt, pepper and plenty of parsley.