Kohlrabi With Cream Gravy

Preparation

1 Lb. tender kolrabi, peeled and finely cut, simmer in 1 T. of butter for 5 minutes; add water with 1/2 ts. salt and cook until done.

Place in frying pan, 1 T. Butter, 1/2 T. sugar, 1 T. flour; slightly brown the flour, then add the water from the kohlrabi. Let come to boil then add the kohlrabi with some finely chopped parsley. Mix 1 c. sour cream with 1 ts. lemon juice. Pour into the hot gravy, stir well, let it get hot, but do not boil. Add salt and pepper if desired.