1 head broccoli
2 Tb butter
3 sprigs dill: chop 2, save 1 for garnish
1 Tb olive oil
1 Tb flour
1 1/2 cups cream (and/or milk for lighter sauce)
Salt and pepper
Cut the leaves from kohlrabi, and save them for another dish (they cook up like kale). Pell the kohlrabi bulbs, quarter them, and slice thinly. Chop broccoli stem and florets into small pieces. Sauté the kohlrabi slices in butter until they being to brown, then add broccoli. Salt lightly. Stir occasionally until kohlrabi is lightly browned. Cover and continue cooking until kohlrabi and broccoli are tender. Add dill when almost done sautéing.
To make cream sauce, heat 1 Tb olive oil in saucepan over low heat. Add flour and stir constantly about 2-3 minutes until flour and oil are evenly mixed. Let cool slightly then whisk in cream and/or milk over low heat. Whisk constantly until the sauce thickens and comes to a simmer. Add a pinch of salt and a couple pinches of pepper.
Over low heat, pour the cream sauce over the sautéed kohlrabi and broccoli, stir in, and salt and pepper to taste. Garnish with fresh dill and enjoy!